Easy, cheesy, chicken pot pie
This is a family favorite at my house. It can be as easy or difficult as you want. I usually make extra and freeze some for a rainy day. A rotisserie chicken works great (or Traeger a chicken). i like to grill the corn, but the frozen peas, carrots and corn bag work great too. You can make your own gravy, but try this one first, i think you’ll love it.
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Easy, cheesy, chicken pot pie
This is a family favorite at my house. It can be as easy or difficult as you want. I usually make extra and freeze some for a rainy day. A rotisserie chicken works great (or Traeger a chicken). i like to grill the corn, but the frozen peas, carrots and corn bag work great too. You can make your own gravy, but try this one first, i think you’ll love it.
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| Servings | Prep Time |
| 6Pies | 30minutes |
| Cook Time |
| 40minutes |
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Ingredients
- 2small potatoespeeled and boiled
- 3/4cup peasfrozen work well
- 3/4cup carrotscubed
- 3/4cup corngrilled, canned, or frozen
- 1whole chickencooked
- 1family size can cream of mushroom soupmore or less as needed
- 5single pillsbury pie crustkeep putting the scraps together and roll out as needed
- 2Tbls minced garlicmore or less to taste
- 6small pie tinsor one large one
- 2large egg yolksseparated and beaten
- 2 cups grated mozzarella
Instructions
- peel, cube and boil potatoes. About half inch squares, boiled for about ten minutes until soft but not falling apart. When potatoes are cooked, drain and set aside.
- season and grill corn, or remove frozen veggies from bag. No need to thaw frozen veggies.
- add soup to large pot.
- add vegetables, garlic, and salt and pepper to taste. Heat through.
- Season and cook chicken, if not already done. Shred and or chop into small pieces
- Add cooked chicken and potatoes, stir to combine together. then remove from heat.
- cut crust, one at a time so they don’t dry out. I use the tin as a guide and cut them a little over sized so i get a nice fluted edge on the finished pie. a little flour on a cutting board for rolling and cutting will keep them from sticking.
- form the crust into the bottom of the tin. Fill 3/4 full with pie mixture.
- top with a good layer of cheese.
- finish filling with pie filling so it is heaping.
- add top of pie crust and pinch the edges, “fluting” all the way around. Repeat with remaining crusts and filling.
- with a basting brush, baste the top of the pie with the egg yolks.
- make incisions in the crust to let steam escape. I like do do something fun or fancy like the kids initials or hearts for my lovely wife.
- bake at 450 until golden brown and bubbly. 20-30 minutes.
- let cool and serve in tins for a weeknight meal, or turn out on to a serving plate if your felling fancy.