Easy Chicken Pot Pie

You guys, I make this twice (if not three times) a month! I can start making this mid-nap time and have it in the oven right before I get the kids up.

One thing you will learn about pot pies is that they hold their heat. You can let them cool for half an hour and they still might burn your tongue. We also eat them right out of the oven. It’s hot as hell, but the trick is to put the servings on the plates right away and let them cool. This will cut your cooling time in half if you’re in a hurry.

Preheat oven to 425°.

Ingredients

• 1 can cream of chicken soup

• 1 can cream of mushroom soup (or two cans of chicken if you’re a mushroom hater)

• 1/2 cup of milk

• Minced garlic & onion (measure that with your heart)

• 1/2 cup of sour cream

• You can add green chile if you’re down. If you know, you know.

• 1 bag of frozen veggies. I use the green bean, pea, corn, & carrots mix. The more veggies the better in our house!

• 1 store bought rotisserie chicken

• 1 pack of 2 Pillsbury Pie Crusts (Tip: Most Pillsbury items are nut free if you have a nut allergy in the house like we do!)

Directions

• In a large pan, add both cans of soup, milk, sour cream, frozen veggies, shredded chicken, minced garlic and onion. Stir the thick, soupy yumminess and let everything come together. Heat on medium, stirring occasionally.

• While the mixture is cooking, line your pan with your pie crust. I like to use a glass pie dish or a small rectangle glass dish. Spray your pan with oil first.

• Now lay your crust down on the pan.

• Once the mixture is cooked to your liking (kinda bubbly), pour onto the raw crust.

• Place the second pie crust on top.

• Pinch the edges together in a “pie squiggle.”

• Using a sharp knife, cut vents in the crust to keep it from exploding. You can get creative or keep it simple with the design.

• Bake at 425° for 25-40 minutes. I usually set a timer for 25 minutes and then keep checking every 5-10 ‘til it’s perfectly golden brown!

*Side note: You can literally substitute anything for anything in this recipe. It is such an easy dish and people think you are a great cook when you pull it off!*

This hack is for the crust lovers AKA my husband: It’s the “Pot Pie Hot Pocket.” I had to add a scoop of mixture on top because it was too dry for me, but Chris and Q loved the extra crust!

Hope you enjoy. I eat mine with Tapatío hot sauce!

Always + Whatever

xo