This homemade chicken pot pie recipe is one of our family favorites. The creamy chicken and vegetable filling is perfect in the buttery crust. It is a great way to get a warm meal on the table.
210.5 oz cans cream of chicken soup (or 1 recipe homemade cream of chicken soup)
2 or 3potatoescooked and diced
1Tablespoonmilk
Instructions
Preheat oven to 375° F
Mix vegetables, chicken, potatoes, spices, sour cream and soup in a large bowl.
Place a pie crust in the bottom of a 9″ deep dish pie plate.
Spoon chicken mixture into crust and top with second pie crust. Flute edges and cut vents in the top crust.
Brush the top crust with milk.
Bake pie for 45-50 minutes or until top is golden and filling is bubbling. Allow to rest for 10-15 minutes before slicing and serving.
Notes
This is great as a make ahead meal. Just assemble up to the point where you brush it with milk. Cover it with plastic wrap and put it in the refrigerator until dinner time.Place it on the counter and let it start coming to room temperature as you preheat the oven. Brush with milk and add 5-10 minutes to the bake time to make sure it is cooked through. You may want to keep an eye on the crust to make sure it doesn’t over brown. If it starts looking too dark, cover with foil or a pie shield.You can use homemade pie crust or store bought. Just make sure there is enough dough for a double crust.