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You will love this super easy, creamy pot pie recipe! Talk about a great way to get your family to eat their vegetables. You can change it up by using ham or turkey instead of chicken, also add fresh vegetables and herbs to give it a homemade touch.
2 cups of cooked, cubed, white chicken meat (tip: use rotisserie chicken from store, only white meat)
2 pre-made roll out pie crusts
1 can of cream of potato soup
2 large cans of Veg-All (original mix)
1 cup of milk
1 tbsp. Parsley
1 egg white
Salt and Pepper to taste
Preheat your oven to 350 degrees. Take pie crusts out of box and allow to come to room temperature. In a large mixing bowl, combine soup and milk. Stir until fully combined. Stir in parsley and salt and pepper. Drain and rinse your canned vegetables. Let sit in colander for a few minutes to remove all excess liquid. Slowly fold your vegetables into the sauce mixture. Now add in your chicken or other meat. If you prefer a creamier pie, you can add more soup or milk to your liking.
Spray a round pie dish with vegetable spray and roll out one pie crust. Use your fingers to push the pie crust down into the plate and secure all edges. Poke the bottom of the pie crust and sides with a fork. Take your egg white and spread over the entire crust. Allow to dry. This will keep the bottom of the pie crust from soaking in all the sauce becoming too mushy. Now add all of your vegetable and chicken mixture. Make sure it is evenly distributed around the pie crust.
Cover the vegetables with the last pie crust. Press down on the crust to remove any air pockets. Pinch the edges of the two crusts together with your fingers first, then go back over with the fork to close. Cut a few slits in the top of the crust to allow air to escape. Optional: Brush the top of the crust with melted butter to create a golden brown color. Place on baking sheet and then put into the oven. Cook for about 30-40 minutes. The pie crust should be golden and the sauce should be bubbling slightly through the slits in the top of the crust.
Remove from the oven and allow to cool for about 5 minutes to let the sauce set a little. Now you are ready to serve and enjoy. A whole meal in one pot...what a novel idea!
Larry says:
I had all the ingredients on hand so I thought I would give it a try. Excellent. Thanks for this recipe. Its a "Keeper".
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