It has taken me a few years to perfect this recipe. My grandmother makes Chicken Pot Pie from scratch but this is my semi-home made Chicken or Turkey Pot Pie Recipe. I am posting to assist with all of your left over Turkey from Thanksgiving. This is the perfect recipe to prepare the morning of or day before. This is a perfect recipe for a sick or ill friend you are providing dinner for. AND did I mention it is really inexpensive.
Ingredients
1 can of Cream of Chicken Soup
1 table spoon of sour cream
Pepper to taste
1 bag of steam fresh mixed vetab les.
1 box of Pillsbury pie crust (2 pie crusts needed) (you can
use the pie crusts in disposable pie pans but the shells are not very deep so
you will need 2 sets of pie shells)
1lb of cooked chicken or turkey.
Non stick spray
Instructions.
1. Prepare chicken to your taste. Left over chicken and Turkey
is PERFECT. I bake mine in the oven
until done. At the same time steam your
veggies in the Microwave.
2. Shred chicken and add to a bowl with steamed veggies, 1
tablespoon of sour cream and pepper. Mix
all ingredients well.
3. Lay your 1 pie crust in a glass (non stick spray ) pie pan, and
fill your pot pie mixture. Top your pot
pie with the 2nd pie shell.
Pinch the edges . Poke a few fork
holes in the top of the pie. (at this point your can cover you pie in foil and refrigerate, or FREEZE your pie to eat at a later time. I have never waited longer than 5 days after freezing or 24 hours after refrigerating.)
4. Bake at 350degrees until pie shell is golden brown, Usually
about 25-35 minutes of cook time.
No one has to know it wasn’t from scratch.
Let me know if you make this and what you think.
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