Maria is a master of public health and a master gardener. She and her husband, known as The Gardener & The Cook, live in coastal Alabama.
This family-sized chicken pot pie recipe is one that I have made for many years—ever since Bo first made it for me. It is especially nice on a cold day, but it's delicious any time of year. It is warm and filling, and our family loves it. I think you will, too.
Favorite Comfort Food
In season, I prefer to use fresh vegetables, but in winter, I pull frozen veggies from my freezer. I knew all that work "putting up" vegetables last summer would come in handy! Although it goes against our efforts to use clean foods, for the sake of saving time, we used canned cream of chicken soup in the pie filling. Also, to save time, I occasionally use a ready-made refrigerated pie crust.
- 2 boneless chicken breasts
- 1 package mixed vegetables
- 2 cans cream of chicken soup
- 1 package Pillsbury refrigerated pie crust
- salt to taste
- pepper to taste
- garlic powder to taste (optional)
- milk (if needed for thinning mixture)
- Boil the chicken breasts in only water until done, usually about 20 minutes.
- Shred or chop the chicken into bite-sized pieces.
- While the chicken is cooking, roll out the pie crusts.
- Line a baking dish with one of the pie crusts.
- In a mixing bowl, combine soup, veggies, and seasonings. Stir well.
- Add chicken to mixture, and stir.
- If mixture is too thick, thin it with a small amount of milk.
- Pour mixture into baking dish.
- Place top crust over mixture, and cut vents into it.
- Pinch top and bottom crusts together around the edge.
- Bake at 375°F until crust is golden brown, usually about 45 minutes.
Extra Dough? Make Crackers!
Rolling out the dough gives enough excess to make some nice decorative pieces, actually more than enough. So out came my leaf-shaped dough cutters to make a beautifully decorated pie.
Any extra leaves are going to be crackers. Just prick them with a fork, sprinkle them with salt, pop into the oven, and bake at 375°F for about 6-8 minutes, or until the crust is golden brown. Ovens vary in their trueness to temperature. For both the pot pie and the crackers, you may need to adjust the baking time for your oven.
I like to roll out both pieces of crust dough to make them thinner and bigger around. While they're on the cutting board, I cut a few vents into them. If doing it this way, especially on the top crust, be sure the cuts are centered so you will have a prettier top crust.
After pouring the filling into the bottom crust, I gently lay the top crust over the filling, and pat it down until it is touching the filling. The excess is trimmed away, leaving just enough to turn under, and crimp onto the bottom crust.
A "Passed-Down" Family Recipe
This is one of those special recipes that get handed down through families, and it has become is one of my favorite comfort foods. I make it year-round, but much more often in cold weather than in warm weather. I gave my daughter this recipe several years ago, and she has been making it in her home, too, so I guess it has become one of those recipes that get passed down in families. Those are always the best ones, you know.
© 2021 MariaMontgomery