The Easiest and Best Tasting Chicken Pot Pie EVER
This is absolutely the easiest and best tasting chicken pot pie you will ever make. I make it for just about everyone that is having a baby, moving, or sick. It is great for everyone in the family, adults and children alike. If you are vegetarian, this recipe converts easily to Veggie Pot Pie. The best part about this recipe is that it makes two whole pies. One to eat now and one to give away or put in the freezer for a meal later in the month.
Equipment
- pounding mallet
- Saran Wrap
- instant read thermometer
Ingredients
- For Chicken:
- 1.5 lb. Chicken boneless skinless
- 2 Tbsp olive oil
- 1 Tbsp stick butter
- 1 tsp salt
- 1 tsp lemon pepper
- 1 tsp paprika
- For Pie Filling:
- 1 Can 10 3/4 oz. Cream of Chicken Condensed Soup
- 1 Can 10 3/4 oz. Cream of Celery Condensed Soup
- 8 oz. Veletta Cheese cut in 1/2 ounce cubes
- 1 Cup Milk Nonfat
- 1/4 tsp. fresh cracked black pepper
- 1 Can 29 oz. Veg All Original
- 1/4 tsp salt
- fresh ground pepper
- For Pie Crust
- 2 Sets Ready Made Regular Pie Crust found usually in the frozen section
Instructions
- Preheat oven to 380 degrees F.
- Prepare Chicken:
- Place chicken in between two pieces of Saran Wrap and pound until each piece is an even thickness.
- Sprinkle salt, lemon pepper, and paprika over both sides of the chicken and set aside.
- Heat skillet on medium high.
- Add olive oil and butter.
- Add chicken breast to the pan which should sizzle.
- Allow sizzling for 3 minutes.
- Turn chicken over, cover with lid and cut the heat to low.
- Allow chicken to cook covered and on low for 10 minutes.
- Take pan off the heat and let the chicken rest covered for 10 minutes after which the chicken should be an internal temp of 160 degrees F. Do not remove the lid until he chicken has rested a complete 10 minutes.
- Remove and cut chicken in small pieces removing any fatty segments. I like the chicken shredded, cut small and dipped back into the pan juices to keep moist.
- Prepare Pie Filling:
- In a separate glass bowl, while the chicken is cooking…
- Combing Cream of Chicken, Cream of Celery, Velveeta Cheese and 1/2 cup milk
- Heat in microwave on high for 10 minutes stirring every 2 minutes until all the cheese is melted
- Add the other half-cup milk and drained Veg All Original, 1/4 tsp salt and pepper to taste.
- Heat 3-5 minutes again stirring every 2 minutes.
- Combine cut cooked chicken to the above mixture.
- Divide mixture between 2 pie crusts
- Cover each pie with the matching pie tops.
- Pinch ends to seal the pie.
- Cut 5-6 slits in pie top to allow heat to escape.
- Cover edges with foil
- Bake on a cookie sheet at 380 for 40-45 minutes until piecrust is cooked and bubbling through slits. Internal temperature should read 160 degrees F.
- Remove from oven, allow to rest for 20 minutes. Remove foil edges.
- Serve with side salad (I like Caesar) and rolls.(I like Sister Scheuberts found in the frozen section at the grocery store).
Notes
Tips and tricks:
The trick to making a good chicken pot pie is in purchasing good quality chicken cooked and shredded in to perfectly bitesize small pieces.
Pour hot pie filling into the two frozen pie crust bottom and invert and place second frozen tops on the two pies. allow he steam from the filling to thaw the tops into place and then simply remove the tin pie crust pan and pinch the edges to seal the pie closed.
Put tin foil on the pie crust edges so they do not over cook.