Chicken Pot Pie

Here’s the full recipe for Chicken Pot Pie:

Ingredients:

• 2 chicken breasts, boiled and shredded
• 2 cans cream of chicken soup
• 1 bag frozen peas and carrots
• 1/2 cup chicken broth
• 1/2 onion, finely chopped
• 1 box of pie crusts (2 in a box)

Instructions:

1. Preheat your oven to the temperature indicated on the pie crust box instructions.
2. In a large pot, boil the chicken breasts until cooked through. Drain and shred the chicken.
3. In a separate pan, cook the frozen peas and carrots according to package instructions until tender.
4. In the same pot used for boiling chicken, add the cream of chicken soup, chopped onion, and chicken broth. Stir well to combine.
5. Add the shredded chicken to the pot with the soup mixture. Cook over medium heat for about 10 minutes, stirring occasionally.
6. Roll out one pie crust and place it in a pie pan (a glass pan works well). Press it gently into the bottom and up the sides of the pan.
7. Pour the chicken and soup mixture over the pie crust in the pan.
8. Roll out the second pie crust and place it over the top of the chicken mixture. Trim any excess crust and crimp the edges with a fork to seal.
9. Make a few slits in the top crust to allow steam to escape during baking.
10. Bake in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbling.
11. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious homemade chicken pot pie!

Here are some common questions and their answers related to Chicken Pot Pie:

1. Can I use pre-cooked chicken for Chicken Pot Pie? Yes, you can use pre-cooked chicken for Chicken Pot Pie. Simply shred or chop the cooked chicken and incorporate it into the filling mixture before assembling the pie.
2. Can I use frozen vegetables for Chicken Pot Pie? Yes, frozen vegetables can be used for Chicken Pot Pie. They are convenient and can be added directly to the filling mixture without the need for thawing.
3. How do I prevent my Chicken Pot Pie crust from getting soggy? To prevent the crust from getting soggy, you can blind bake the bottom crust before adding the filling. Simply place the pie crust in the pan and prick it with a fork. Bake it in the oven for a few minutes until it sets but does not brown. Then add the filling and the top crust before baking again.
4. Can I freeze Chicken Pot Pie? Yes, Chicken Pot Pie can be frozen before or after baking. If freezing before baking, assemble the pie as usual but do not bake it. Wrap it tightly in plastic wrap and foil, then freeze. When ready to bake, thaw the pie in the refrigerator overnight and bake according to the recipe instructions. If freezing after baking, allow the pie to cool completely, then wrap and freeze. Reheat in the oven until heated through.
5. What side dishes go well with Chicken Pot Pie? Common side dishes to serve with Chicken Pot Pie include mashed potatoes, steamed vegetables, green salad, or cranberry sauce. These sides complement the hearty and comforting flavors of the pot pie.
6. Can I make Chicken Pot Pie ahead of time? Yes, you can make Chicken Pot Pie ahead of time. You can prepare the filling and assemble the pie up to a day in advance, then cover and refrigerate until ready to bake. This can save time on busy days or for meal prep purposes.