Tuesday night, I made Patrick the meal he has been requesting for weeks now - a good old-fashioned chicken pot pie. This was my 3rd pot pie I have made for him since we have been married and this version was my best yet so I just had to share. (Plus it's super easy - yay!)
1 box refrigerated pie crust
1 can cream of chicken
3 chicken breasts cooked & cubed
1 bag of frozen broccoli
1 can diced potatoes
1 handful of any kind of shredded cheese
I cooked the chicken on Monday night while I was making dinner. I marinated it in a basic Italian dressing, baked it, let it cool and threw it in the fridge for Tuesday night's pot pie.
Preheat the oven to 375 degrees.
In a glass pie pan, arrange one sheet of pie crust so all edges overlap equally.
Cook the broccoli according to the directions on the bag. I cooked mine on the stove, but I also tend to by the bags that steam in the microwave.
Cut the chicken into small cubes or slices or shreds.
In a medium mixing bowl, combine cooked broccoli, cubed chicken, potatoes (drained), cream of chicken and shredded cheese. I added the shredded cheese as an afterthought because honestly, cheese makes everything taste better.
Pour the filling into the pie pan on top of the first layer of crust. Smooth out as evenly as possible.
Add the second layer of pie crust and pinch all of the edges tight so that the filling does not overflow in the oven.
Use a knife to make a few slits in the pie crust to allow steam to escape. You can also carve initials, draw a picture, do something as equally creative.
Place the pie pan on a cookie sheet (just in case there happens to be any overflow of filling) and stick in the oven.
Bake for 45 minutes or until pie crust is golden brown.
I have also made pot pies using other veggies such as corn and green beans, but so far the broccoli and potatoes have been my favorite combination.