So this week I wanted to make my own chicken pot pies. I hopped on the interwebs and searched for "Easy Chicken Pot Pies" what came up were all very easy but they were also large pies and I wanted to make individual pot pies like you get in the frozen food section. I took inventory of what I had here at home and then made my way to the store. Here is what I ended up with - (This is a GREAT recipe for guys! Super EASY!)
2 Large cans of canned chunk white chicken (use one if you like your pies less meaty)
1 can Campbell's Cream of Chicken Soup
1 can Campbell's Cream of Mushroom Soup
1 bag of Vally Fresh Red Potato and Green Bean Steamers
2 boxes of Pilsbury Ready Made Pie Crust
4 small pie tins or if you can find them like I did pot pie tins
First get your pie crust to room temperature so you can lay the crust into the tins. Now the crust is of course round, don't sweat this since you can splice pieces together. I used three out of four of the crust rolls that I had and froze the last one. Put the finished tins to the side.
Steam the bag of veggies (takes 6 minutes)
In a medium size pot pour your soups, can of chicken and the veggies. You can also add more veggies at this time. Since the veggie bag comes seasoned I did not add any more seasoning. Cook over medium heat until warm.
Place two scoops of your mix in each pie tin (more if you have it) lay your top crust on the pie and pull off the extra. You will have to take the extra strips and make the last pie top from these not a big deal guys, put a little flour in your hands and roll it together then flatten it out. Mold the pie top to the crust in the tin until you have a raised edge all around. With a fork go around the edge pushing down until you have a serrated pattern all around. I also took a knife and placed two vent holes (but I don't think you need to, it just looks nice to me)
Pre-heat your oven to 375 degrees, place the pies in the oven for 45 minutes or until golden brown. DONE! You now have individual pot pies!
Amanda liked them but had some notes for me so I thought I would add those here. She suggested thinning the pie filling a little with chicken broth and adding more veggies and less chicken. I would also think you could make a nice Shepherds Pie this way with ground beef seasoned with onions and pepper on the bottom, a layer of sauteed carrots and then mashed potatoes. Bake open topped or cover with pie strips in a cross thatched pattern. YUM!
