Who remembers eating those frozen Banquet Chicken Pot Pies as a kid? I can fondly remember them and quite frankly, fell in love with the turkey ones myself. Now I'm not complaining about them, they were quick and easy and since most of the time we were too busy to sit down and eat meals together these worked great to make something for yourself.
Buut, you know me and my 2013 goals of trying to make more homemade meals and buy less, so of course I jumped on the new recipe I got from my cousin in her cookbook she made me for Christmas. Best part, the recipe was a success and WILL make it into my cookbook! The prep time was minimal and the cook time wasn't that long either. Although Travis hates peas he agreed that this was alright and he'd suffer through them because the rest tasted so good. Score!
-24 oz frozen mixed veggies
-2 (10 3/4 oz) cans of cream of chicken soup
-3 chicken breasts (cooked and diced)
-2 thawed pic crusts
1. Preheat oven to 400 degrees
2. Cook up chicken breasts and set aside to cool, once cooled cube into bit sized pieces
3. Prepare veggies as directed on package. Do not drain. I tweaked this part a little bit, at Wal-Mart the baggies were $.98 for 16 oz so I bought two, instead of adding 24 oz exactly I ended up using only 16 oz and we felt there were plenty of veggies. If you really want the 24 oz feel free to add it but rest assured that 16 oz will be plenty if you choose to get the smaller bag. Also, which cooking my veggies I added a ton of spices and butter. You can of course omit the butter but make sure to add your own spices otherwise it'll end up extremely bland!
4. Mix in cream of chicken soup and cooked chicken breasts. Here was another tweak, we used about 3 1/2 chicken breasts because we're big meat eaters. If you choose the 24 oz of veggies you might not need to add the extra chicken.
5. Heat mixture until bubbly, I put it on medium heat until just warm and mine turned out fine.
6. Unwrap pie crusts and roll one onto the bottom of the pie tin. If you'd like to cut a fun shape into the top one with a cookie cutter here's your chance. We didn't because I was too lazy to drag mine out. Lay the other pie crust aside to go on top.
7. Add chicken and veggie mixture into the pie pan.
8. Cover with other pie crust and make sure to seal edges so your mixture doesn't leak out! If you didn't use a cookie cutter shape on the top make sure to poke holes to allow air to get out while cooking. I did a cute little design with a knife.
9. Bake for 25 minutes or until crust is golden brown.
*Can also put mixture into a casserole dish and top with biscuits instead of using pie crust*
It turned out amazing like I've already said a million times. Next time we're going to try some roast chunks and add in cream of mushroom soup instead. Fingers crossed it turns out as yummy as this did!
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