This is the classic recipe for chicken pot pie I got from Pillsbury. The only alteration I’ve made is adding the condensed cream of potato soup, which adds a lot of flavor and richness. You will need to use a deep dish pie pan or baking pan as this recipe makes a large amount of filling. I’ve actually served leftover filling over biscuits because I didn’t have any pie crust left. Make sure you don’t fill the pie too full or it will run over or come through the tiniest of holes. Like I said, use leftover filling to serve over biscuits or for a mini pie in a ramekin.
1 box Pillsbury pie crusts, softened as directed on box (or make your own crust)
1/3 cup butter (I never use margarine…it’s totally bad for you!)
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1+ 3/4 cup chicken broth
1/4 cup milk
1 can condensed Campbell’s Cream of Potato Soup
2+1/2 cup shredded cooked chicken
2 cups frozen mixed vegetables (thawed)
Heat oven to 425 F. Prepare pie crusts as directed for a two-crust pie using a large deep dish pie pan.
In two-quart sauce pan melt butter over medium heat. Add onion, cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring, until bubbly and thickened. Stir in Cream of Potato Soup. Stir in chicken and mixed veggies.
Remove from heat. Stir into crust-lined pie pan. Note: this recipe makes a large amount of filling (maybe too much for your pie pan) but don’t over fill. Use any leftover filling for a mini pie or serve hot over biscuits. Top pie with second crust; seal edge and flute. Cut slits in several places in top crust to release steam. Bake at 425 F for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. You may need to cover edge with tin foil to keep from burning.