So it may not be Kristi's recipe, but she is the one that gave me the recipe that has become a family favorite, so she gets the credit! Months ago now, Kristi had me over for dinner and made the most delicious chicken pot pie ever! I got the recipe and have since made it at least 4 times, so now I am sharing this with you all!
I love this recipe because it is an easy go to recipe and can be made ahead of time. It has just the right mix of assemble and prepared stuff to make it something Sandra Lee would love to feature on her semi-homemade show (P.S.--does that show even still come on?)
Let's get started:
First, unroll one piece of the pie crust into a pie plate (or a cake plate if you do not have a pie plate, as the case is for me).
Then get your ingredients together and start mixing. I had cooked the chicken the day ahead but you can certainly cook it then or even substitute chicken cubes for rotisserie chicken if you have some leftover (I have done that too). You also want to cook the veggies ahead of time in some chicken broth to really add in the flavor.
Mix together all the ingredients (sour cream, cheese, veggies, cream of chieken soup, cooked chicken, and cheese).
Pour the ingredients into the uncooked pie crust and smooth out.
Cover with remaining pie crust and crimp the edges to seal it all in.
Cut lines in the top to make sure the steam can get out.
Then bake in the oven at 350 degrees for about 45 minutes or until hot and top is golden brown. I actually do not have an after picture because apparently I was so hungry I just ate it! haha, but you get the idea!
Now for the full recipe:
Chicken Pot Pie
* 1/2 bag of mixed frozen vegetables
* 1 can of cream of chicken soup
* 1/2 cup light sour cream
* 3/4 cup shredded cheddar cheese
* Roughly 2 chicken breasts, cooked
* 1 box Pillsbury Pie Crusts
* Chicken Broth
Directions: Preheat oven to 350 degrees. Cook vegetables in chicken broth and drain (and cook chicken if you do not have pre-cooked chicken). Mix together all ingredients. Roll out pie crust to fill pie plate. Fill uncooked pie crust with chicken mixture. Top mixture with additional pie crust and crimp edges. Slit air holes in the top of the pie and bake at 350 degrees for about 45 minutes or until the top is golden brown. Enjoy! Makes about 8 slices (maybe only 6 if you are real hungry). You can double the recipe and freeze one pie if you prefer.