Chicken Pot Pie

My sons favorite meal. He gets so excited when he hears that mom is making Chicken Pot Pie. Most of the time I make one big pie but on this occasion of the picture I had made each person their own special overstuffed pie. They loved it. It made me heart swell.


Chicken Pot Pie

3 Large Chicken Breast  - Chunked
1 Medium Onion - Chopped and Sauteed in butter till golden
1 Large Can of Cream of Chicken Soup or 2 Jars of Turkey Gravy
1 Pkg. Frozen Mixed Veg. Medley (Carrots, Corn, & Peas)
4 Baking Potatoes, Peeled and cut into chucks.
*I make the potatoes about the same size or just a little bigger than the carrots.
Salt and Pepper
Frozen Pie Crusts (Enough for a top and a bottom)

In a large mixing bowl, combine vegetables and raw chunk chicken, salt and pepper and add can of chicken soup. If mixture appears to be dry, do not add liquid. As the vegetables thaw and cook they will add to the juices. Place bottom crust, and add filling, Place top crust and make a few vent slits in the top. Do not forget to crimp the sides or you will have it bubbling out all your delicious moisture. Brush with egg wash and place on a lined cookie sheet to protect your oven should it spill out. Bake at 400 degrees for 40-50 minutes. Check internal temps to make sure that chicken is done after 30 min. Golden tops is not always the sign they are done. Make sure your oven rack is in the middle height before starting.  Let sit and cool for 5 minutes before trying to eat, as the filling will be very hot. Then... Enjoy!