{Best Chicken Pot Pie - EVER - & Easy!}

Okay.. So, I must share this recipe. It started when one of my best friends (Lauren) came to visit after my Noah was born in 2012. She made dinner for us. Bless her sweet heart. After she left I wanted it again... So, I decided to make it myself & added a few spices and such! It is so delicious. My chicken is boiling now & I cannot wait for that first bite...

and many more after...

don't judge... ;)

Chicken Pot Pie

Ingredients:
2-3 Chicken Breasts

2 Cans Mixed Veggies (With Potatoes)
1 Box Refriderated Pie Dough (Found By Canned Biscuits)

2 C. Chicken Broth

Water (Varies)
S & P

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Thyme

1/2 Tsp. Basil

1/2 Tsp. Parsley

2 Bay Leaves

1 Can Cream Of Chicken Soup

1 Can Cream Of Celery Soup

1/4 C. (Or More) Milk

Directions:

Boil your chicken in chicken broth, spices & if need be - add water to cover your chicken. Boil for about 30 minutes or until done.

While your chicken is cooking - Open and drain your veggies, then place in large mixing bowl. Add your spices to the veggies (yes, again... yes, same amount ;))... Add your soups and stir. Then, add your milk. At this stage you eyeball it... you want it more soupy at this point because after baking and setting for a bit it will thicken!

When your chicken is done, take it out and either chop it in small bites or shred it. 

I chop. :)

Add your chicken to your veggie/soup mixture...

Place one of your pie dough in a non-greased pie plate... add your filling & top it off with your second pie dough. Scrunch - yes scrunch - your edges together and make sure to poke a few holes in the center of your pie to prevent it making a complete mess in your oven... (I still put a baking sheet below it on the second rack, just in case..)

hate. cleaning. ovens.

Stick your pot pie in the oven for 45 minutes at 350 degrees!

One finished, your pie should be golden brown and steaming hot. Let it sit for at least ten minutes in order to thicken and cool down so you don't burn your tongue.

E N J O Y

This is best on a cold day - like, today :) - but we eat it year round! I love that my boys are getting their veggies and I'm getting the creamy deliciousness...

Linds

Ps. I like to bake mine in large individual ramekins! More crust and less time cooking! It also prevents the pie from getting soggy the next day. Just keep your filling in a tupperware & make it individually every time you want to eat it! ;)