Pot pies are the ultimate comfort food. Whenever I want something warm and hearty, this is the recipe card I reach for. After the holidays it’s simple to toss in turkey instead of chicken. Sometimes I will even use leftover roast beef. I just switch up the stock flavor and yum! We can’t get enough of it. The leftovers of this pot pie are simply to die for. Why does everything taste better the second time around?
Getting my family to eat leftovers used to be a tough task…until I stumbled upon this delicious recipe. Meat never goes to waste at our house anymore!
Ingredients
2 large boneless, skinless chicken breasts, cooked
2 can(s) (10 oz.) Campbell’s cream of chicken soup
1 can(s) mixed veggies, drained
1/4 c Swanson’s chicken broth
2 Pillsbury deep dish frozen pie shells, thawed
1 Tbsp butter, melted
Instructions
Take just one pie shell and bake in oven at 400 degrees for 10 minutes or until pie crust is just barely golden.
Chop chicken into small pieces. Add cream of chicken soup, vegetables and chicken broth. Mix well.
Place chicken mixture into pie shell.
Place other pie shell on top and seal together edges. Cut small vent holes.
Brush top of pie crust with butter. Bake at 400 degrees for 25-30 minutes or until golden brown and flaky on top.
Let Stand 5 minutes before serving.
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Quick Tip: Switch up the veggies for a whole new flavor.
Thank you to Flickr for this great photo.
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