Chicken Pot Pie

One of my absolute favorite comfort foods is chicken pot pie. I frequently bought the frozen chicken pot pies from the grocery store when I lived in the States. These didn’t exist in Honduras so instead I started making my own with lots of pre-fab ingredients like boxed pie crust, canned soup and canned veggies. Here in Ecuador, it’s hard to get those packaged ingredients so chicken pot pie has become a much less frequent event. It’s just not quite as comforting when so much work is required!
When everyone came for Christmas though, I asked for lots and lots of cans of condensed soup. I still have to make the crust from scratch and figure out the rest of the filling, but it’s one less step not to make my own condensed soup!
So tonight I used some of that precious condensed soup, added mushrooms, broccoli, potatoes, chicken, and a can of mixed veggies, then plopped it all in between two layers of flaky pie crust.
The recipe basically works like this:
Chop up a 2-4 chicken breasts and cook them in a pan with some oil and Italian seasoning
Peal and chop up some potatoes and boil them
In a big bowl combine:
cooked chicken
pre-cooked potatoes
2 cans cream of whatever soup (I recommend broccoli, mushroom, celery, potato…something like that)
1/2-1 cup of milk (depending how many potatoes you have
broccoli (you could precook this if you want if you don’t like your broccoli super crunchy)
1 can of mixed veggies
a bunch of salt and pepper
Mix everything up and dump it into a pie crust.
I have tried what feels like a million different pie crust recipes and can never remember which one I actually like nor where I found them online so I won’t be linking one here. I will say that actually mixing in chunks of cold butter makes a huuuge difference and I highly recommend it.
Cover with a top crust, stab some holes in it, brush with egg wash and bake for 45-60 minutes at 350 F.
The pie pan is currently at the neighbor’s house, so I had to use the pyrex instead….tastes just as delicious!


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