Chicken Pot Pie Recipe

Chicken Pot Pie makes you think of a cozy evening at home during a snowstorm.  The humble chicken pot pie descended from savory tarts baked in Northern European royal households hundreds of years ago. 

In America, they became a staple of church social events because they were filling, simple to make, and easy to transport.

Frozen pot pies may be convenient, but they have nothing on the flavor of a handmade one with fresh ingredients.  Use this classic chicken pot pie recipe to fill your house with the aroma of home-cooked goodness. 

Add some apple crisp and a fresh salad for a classic family meal.

Ingredients:

2 (9 inch) deep frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables (drained)
2 cups cooked chicken breast (diced)
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup 2% milk

Directions:

Combine the mixed vegetables, chicken, cream of chicken soup and milk.

Pour this mixture into one pie crusts. Take the other crust and put onto the top of the filled pie.

Seal the edges and add holes in the top crust.

Bake at 350 degrees for 30 minutes or until crust is golden brown.