A meal that my family always has over the holidays is chicken pot pie. It’s my father’s special dish that never fails to make us feel warm inside, even when it gets cold out. It is the perfect balance of crisp and gooey. I altered some of it to make it have minimal prep time for a busy college student like many of us are. I hope you enjoy it!
- 2 cans cream of potato
- One pre-made pie crust pack (when we use pre-made crusts, my family prefers Pillsbury Pie Crust)
- 1 can of mixed vegetables
- 1 cup milk
- A teaspoon of salt
- A tablespoon of sugar
- A pinch of black pepper
- 1 pound of chicken
- Preheat the oven. You’re going to want to bake the pie at 375 degrees Fahrenheit.
- Drain the can of mixed vegetables and add them to the bowl.
- Add 2 cans of cream of potato, milk, salt, black pepper and sugar into the bowl of vegetables.
- Slice the chicken into thin pieces.
- Add the chicken to the bowl and mix.
- Line your pan with one of the layers of pie crust for the bottom layer. You will want it to reach almost to the top of the lip of the pan. Roll out the dough if you need to.
- Fill the pan with the filling and top with the other crust.
- Pinch the crusts together, joining the two crusts and sealing the filling inside.
- Poke holes with a fork to allow the inside to cook more evenly. I like to poke in two different spots for more ventilation.
- Bake in the oven for an hour or until golden brown.