Simple and Delicious Chicken Pot Pie
Cook Time: 55-60 minutes
Servings: 6 – 8
Ingredients:
2 boneless, skinless chicken breasts, cooked and chopped (I buy a rotisserie chicken from the grocery store and use the breast meat)
1 10.5-ounce can of condensed cream of celery soup (or cream of potato)
1 10.5-ounce can of condensed cream of chicken soup
1 can of diced potatoes, drained (half a can if using cream of potato soup)
½ cup water
½ small bag frozen peas and carrots
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
2 prepared pie crusts (I buy a frozen deep dish 2-pack - no need to dirty pie tin)
Melted butter for brushing pie crusts
Instructions:
Preheat oven to 350 F.
In a large bowl, whisk the soups and water together.
Stir in chicken, frozen vegetables, potatoes, salt, pepper and paprika.
Place one pie crust in bottom of a pie tin. (This is already done for you if you’re using frozen crusts)
Pour filling into pie crust.
Top with remaining pie crust and press the edges of the two crusts together to seal.
Make a few small slits on the top.
Brush crust with melted butter.
Bake for 50-60 minutes.
Pot Pie Calzones
Ingredients:
Pot Pie Calzones
Ingredients:
Use the filling from above (except first cook the peas and carrots according to the package, strain them, rinse with cool water, and pour out onto paper towels to absorb moisture.)
Pizza dough (Or thawed Rhodes Texas Rolls)
Melted butter
Instructions:
Preheat oven to 375 F
Roll the dough into thin rounds, approximately 4 inches in diameter.
Scoop pot pie filling in the center (I used an ice cream scoop), and then fold over. Seal the edges.
Cut 2-3 small slits on the top of each calzone, and brush the tops with butter.
Bake for 15-20 minutes
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