I recently moved into my first apartment which means I can’t rely on my mom to make dinner anymore 😦 However, I did raid her cookbooks before I moved out so I could have a little taste of home and my favorite recipes on hand. I made this chicken pot pie my first week I moved in and I was nervous it wasn’t going to turn out like my moms. I added more crust to the top because that’s my favorite (and arguably the best) part of the pot pie! When it came out of the oven, my boyfriend and I dove in and now it’s become a weekly staple for us. Scroll down for pictures of the pot pie and the full recipe!
Easy Chicken Pot Pie:
Yields: 6 servings Prep: 20 minutes Cook: 30 minutes Total: 50 minutes
Ingredients:
1 can Campbell’s Cream Chicken soup
1 cup milk
1 package frozen veggies
1 large egg
1 cup biscuit baking mix (I did 2 for a thicker top crust)
2 chicken breasts (cubbed)
*A casserole dish works best for this recipe*
Directions:
Preheat oven to 325 degrees Fahrenheit
Boil chicken then cut into pieces
Heat Veggies in microwave (2-3 minutes)
Add chicken, soup, 1/2 cup milk and veggies into bowl and mix. Add pepper and salt for seasoning.
Dump mixture into pie plate or casserole dish.
In a separate bowl, mix baking mix, egg and rest of milk (this is where I doubled the crust recipe).
Pour on top of chicken mixture and spread it out.
Bake for 30 minutes, then let cool for 5 minutes. Serve immediately!
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