Favorite Chicken Pot Pie
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Favorite Chicken Pot Pie
April 22, 2017
Rob
- Total time: 2 Hours
- Servings: 6 Servings
Ingredients
- 2 Small Cans Cream of Chicken Soup
- 3 Tbsp (or 3 cubes) Powdered Chicken Bouillon
- 1 1/2 tsp Poultry Seasoning
- 1 Cup Water
- 3 Cups Cooked Cubed Chicken
- 3 Medium Potatoes, peeled and cut into bite-size pieces
- 4 Carrots, peeled and cut into small pieces
- 1 Cup Frozen Peas
- 2-3 Refrigerated Pie Crusts (or triple recipe of Basic Pie Crust), divided in half
Directions
- 1)
Line bottom of 9×13 dish with pie crust.
- 2)
Poke holes in the crust and bake at 350°F for 15 minutes.
- 3)
Combine first four ingredients into a sauce.
- 4)
Combine remaining ingredients with the sauce and add to crust.
- 5)
Cover with second crust and poke holes or make slits for venting.
- 6)
Bake on bottom rack at 350°F for 40-50 minutes, until crust is golden.
Notes
From a binder of recipes compiled by Amy’s mom titled “A Nicolaysen Family Cookbook by Carolyn Jeanne Nicolaysen”.