Chicken Pot Pie

Because who doesn't LOVE chicken pot pie?! This recipe is super easy and a MUST for those busy nights! My hubby absolutely loves this quick and yummy meal!

My husband loves chicken pot pie and anytime it starts to get a little cooler outside we love to bust out this recipe. I did chicken, but you could also do a beef recipe and use a beef broth instead or even ham or turkey. It's the perfect meal for those busy nights, or you could make before hand and freeze. I love this recipe because even if you don't have the right amount of something, it doesn't really matter. It will still taste amazing! I'm not a huge fan of peas, but my husband loves them. oy vey! The compromises you make after marriage. So, sometimes I will use them, sometimes I won't. You can also add in other ingredients like mushrooms. NOTE: This recipe makes a lot! We usually have enough to make a second pie to freeze or we will keep the left over mixture in the fridge and bake it separately as a side dish for our next meal. It's the perfect recipe for those big families. Enjoy!

XOXO

Bri

Ingredients

2 pilsbury pre-made pie crusts

1-2 cup peeled and diced potato

1 Rotisserie Chicken shredded

2 10.5 oz cans cream of chicken

1/2 onion

1 cup peas

1 cup carrots chopped

1 cup celery chopped

1 tablespoon butter or olive oil

minced garlic 2 Tablespoons

salt to taste

pepper to taste

Directions

1.) Preheat oven to 425

2.) Wash, peel, and dice potatoes. place potatoes in saucepan and pour cold water until covered. Bring water to a boil and then lower heat and cook potatoes until slightly tender.

3.) Chop carrots, onion, and celery and place in a skillet with either a light drizzle of olive oil or butter and saute until tender. Add garlic for taste.

4.) Shred rotisserie chicken and place in mixing bowl

5.) Add cooked carrots, onions, and celery to mixing bowl. Add garlic for taste.

6.) Drain potatoes and add to mixing bowl.

7.) Add cream of chicken soup and mix together.

8.) Place one pie crust down into pie dish. Use a fork to poke hole in the bottom of the pie.

9.) Add mixture into pie dish.

10.) Place second pie crust over top and fold the edges underneath. Use fork if you wish to make a design on crust edge.

11.) Use knife to cut slits to let steam escape.

12.) Use a pie crust shield or tin foil to shield the edges so they do not burn.

13.) Bake 25 minutes. Then take pie crust shield or foil off and bake another 5 minutes.

14.) Enjoy!