Ingredients

	3-4 pound Rotisserie Chicken Most grocery stores carry them
	2 10 ounce cans Cream of Chicken Soup
	8 ounces Cold Milk
	10 ounce bag Frozen Peas
	10 ounce bag Frozen Corn
	10 ounce bag Frozen Carrot Slices can use 3 fresh par boiled
	4 medium skins on Potatoes diced
	Ready made Pie Crust in refrigerator section
	2 Eggs scrambled w/ a tich of water

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Easy Chicken Pot Pie

Cuisine:

Easy Creamy Pot Pies can be made in 9x13 pan or in 6 individual pot pies. I said easy so everything is pretty much made all you need to do is assemble it.

55
Medium

Ingredients

3-4 pound Rotisserie Chicken
Most grocery stores carry them
2 10 ounce cans Cream of Chicken Soup
8 ounces Cold Milk
10 ounce bag Frozen Peas
10 ounce bag Frozen Corn
10 ounce bag Frozen Carrot Slices
can use 3 fresh par boiled
4 medium skins on Potatoes
diced
Ready made Pie Crust
in refrigerator section
2 Eggs
scrambled w/ a tich of water

Directions

I found this recipe on line and had to try it. Pot Pie is my favorite comfy food. This recipe makes a 9×13 cake pan made for a family. Being we are empty nesters, I actually make these in individual pot pies tins and freeze them for another day. You can purchase a package of 6 little pie tins with covers and it is the perfect amount for this recipe.

Steps

Done

Preparing the filling, This is the easy part.

Remove all chicken from the bone and cut or shred into bite size pieces add to pot, Add all vegetables to the chicken, add soup and milk season to taste. (I actually add a little celery seed to my mixture but that is optional). If its too thick add a little more milk at a time. If too runny you can add a little corn starch to thicken. Heat through stirring occasionally. Do not boil!

Done

Rolling the dough

Let Pie crust sit out to room temperature, sprinkle a little flour on rolling surface and roll the dough out to fit your 9x12 pan. It will be thinner than most pie crusts, but that is ok make for crispier crust to hold all that filling. Do that to each roll. Place rolled out crust into lightly greased pan. Fill with the chicken pot pie mixture filling cover with the other rolled out crust, cut slits in top to let steam out, Seal the edges like you would for any pie brush with egg on top crust for a golden color once baked. Place in oven 375 degrees for 40-45 minutes or until golden brown. If you are making individual pies roll out dough cut 12- 6 inch circles put in slightly greased pie tins and fill each mini pie and cover with the top crust brush with egg, slit the top to let steam escape. Bake in oven 375 degrees for 25-30 minutes or until golden brown.