Our family absolutely loves this dish! The original recipe used to serve us well, but over the years, as we’ve added a couple more mouths, and the boys have started eating more, I’ve had to beef it up a bit. Or would that be chicken it up a bit?
Either way, I’ve learned to pack as much into this one 9X13 casserole dish as possible, in hopes that everyone gets full. (And yes, I imagine regularly the amount of cooking I am going to be doing in the next few years as these boys all grow into large men.) 🙂
There’s a bit of prep work, but it’s worth it!
This dish is the perfect meal for making ahead of time and freezing. Assemble recipe up to the point of baking, seal, then freeze. When ready to bake, simply allow more time for cooking, up to two hours. Leave foil on for majority of baking time, and check to see how it’s cooking occasionally. When bubbly around edges and completely thawed through middle, remove foil for the remainder of baking time. Pot pie is done when top is light golden brown.
Chicken Pot Pie
- 4 chicken breasts
- 2 cans cream of chicken soup
- 1 cup of milk
- 2 cups frozen mixed vegetables
- 1 large potato
- thyme, salt, and pepper
- 2 pie crusts
- Boil chicken breasts until done.
- Wash, peel and dice large potato and boil.
- Once the potatoes have cooked for about ten minutes, add in the two cups of frozen vegetables.
- While vegetables are cooking, pull apart chicken, or cut into bite size pieces.
- Cook vegetables til tender, then drain.
- In a large mixing bowl, stir together the chicken, soup, milk, vegetables, thyme, salt, and pepper.
- Roll out one pie crust to fit the bottom of 9X13 casserole dish.
- Dump mixture on top and spread around evenly.
- Stretch other pie crust over that. It’s okay if it’s not perfect.
- Bake at 375 for 40 minutes or until done.