Chicken Pot Pie

Chicken or Turkey Pot Pie

Growing up we always had Turkey Pot Pie the day after Thanksgiving.  I say Turkey Pot Pie because my mom would use leftover turkey to make it instead of chicken...perfect way to eat Thanksgiving leftovers!! My mom's recipe was an "easy" throw it all in and just cook it one wanted to do a lot of cooking the day after Thanksgiving.

Well a few years ago I decided I was going to make "real" Chicken Pot Pie...with chicken and fresh ingredients!! I was excited!! I read a bunch of different recipes, picked out yummy veggies at the grocery store, spent about an hour prepping tasted the exact same as my mom's "easy" recipe!! So forget all of that work...I'm going back to the "easy" Chicken Pot Pie!!!

1 box Pillsbury Pie Crusts (thaw as directed on box)
12-16 oz bag of Frozen Veggies 
1 can Cream of Chicken Soup
1/2 - 1 cup of Shredded Meat (chicken or turkey)
1/4 cup Heavy Whipping Cream
1 tsp Thyme
Salt and Pepper


  1. Preheat oven to 425.  
  2. Place one pie crust into a 9 inch glass pie plate.
  3. Combine remaining ingredients in a bowl and pour into pie crust.
  4. Top with the second pie crust. Fold and crimp edges together.  
  5. Cut slits in the top of the crust.
  6. Cover edges of pie crust with foil or one of these handy little pie crust shields.
  7. Bake at 425 for about 30 minutes.

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