Friends, sometimes the best recipes are the easiest. My method for Chicken Pot Pie uses light cream of chicken soup and pre-made pie crust. On Saturday we hosted a double birthday party of son Johnny and daughter-in-law Jan who both have November birthdays. In addition to our grandchildren, Roxanne and D’mitri, my sister Beth an husband, Jeff, were in the area. Daughters Janice and Marla were home– so Gerry and I expanded our dining room table to seat ten.
The weather in Southern California is cool enough to serve hot food. Temperatures drop into the fifties at night!
I made four Chicken Pot Pies with previously baked chicken breasts, chopped, and plenty of vegetables– green beans, carrots, onions, potatoes.
Heat oven to 425°F. I baked pie shells for ten minutes (bottom crusts).
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes. Lightly boil vegetables and drain. Heat 1 can soup with 1/3 can low fat milk.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.