Easy, Cheesy, Chicken Pot Pie

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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.
Prep Time 30 minutes
Cook Time 40 minutes
Servings
Pies
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Servings
Pies
Ingredients
Instructions
  1. 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.
  2. season and grill corn, or remove frozen veggies from bag. No need to thaw frozen veggies.
  3. add soup to large pot.
  4. add vegetables, garlic, and salt and pepper to taste. Heat through.
  5. Season and cook chicken, if not already done. Shred and or chop into small pieces
  6. Add cooked chicken and potatoes, stir to combine together. then remove from heat.
  7. 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.
  8. form the crust into the bottom of the tin. Fill 3/4 full with pie mixture.
  9. top with a good layer of cheese.
  10. finish filling with pie filling so it is heaping.
  11. add top of pie crust and pinch the edges, "fluting" all the way around. Repeat with remaining crusts and filling.
  12. with a basting brush, baste the top of the pie with the egg yolks.
  13. 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.
  14. bake at 450 until golden brown and bubbly. 20-30 minutes.
  15. let cool and serve in tins for a weeknight meal, or turn out on to a serving plate if your felling fancy.
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