Jen's Simply Delicious Chicken Pot Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is my original homemade chicken pot pie! It's a family favorite :) and so simple to make. Ingredients:
12 oz baby carrots, whole |
3 medium potatoes, cut into 1 inch pieces |
1 tbsp olive oil |
16 ounce boneless skinless chicken breasts |
1 medium onion, chopped |
14 ounce low sodium chicken broth |
10 3/4 ounce cheddar cheese soup |
10 3/4 ounce cream of potato soup |
1 tbsp dried parsley flakes |
1/2 tsp salt |
1/2 tsp ground black pepper |
12 ounce frozen corn |
2 refrigerated pie crusts |
Directions:
1. Steam the carrots and potatoes until soft but not falling apart, apx. 40 minutes.
2. Heat oven to 450.
3. Heat oil over medium heat in a large skillet.
4. Cook chicken on each side for 6-8 minutes or until no longer pink.
5. Remove from pan and cut into bite sized pieces.
6. In the same skillet, cook onions until translucent
7. Add chicken stock, soups, parsley, salt and pepper. Mix to combine.
8. Return chicken to pan, add potatoes, carrots, and frozen corn.
9. Cover and heat through, apx. 10 minutes.
10. Using a round casserole dish, line the bottom with a pie crust and prick with a fork several times. The crust should either lay flat in the dish or overlap the top of the dish, otherwise it will fall inward.
11. Bake until golden brown, apx. 11 minutes.
12. Pour mixture into crust.
13. Top with remaining pie crust and flute edges. Cut slits to vent.
14. Bake on a cookie sheet (to keep mixture from boiling over into oven) for 30 minutes or until golden brown, covering edges with foil to avoid excessive browning.
15. Let rest for 10 minutes before serving.
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