Chicken pot pie is one of those dishes everyone loves. In our family it's always a winner at dinner time. The ultimate comfort food it arrives at the table like a delicious wrapped gift. Beautifully scored golden pie crust that when cut open reveals a delicious meal-in-a-dish that warms the soul.
This homemade version means you know exactly what is going into it. Fresh vegetables, chicken, and soup. Your kids will absolutely love it and I you'll be asking yourself how you ever bought the store-bought variety to begin with. Magnifique!
Easy Chicken Pot Pie
1 tablespoon vegetable oil
1 yellow onion, diced
2 frozen deep dish pie shells
3 carrots, peeled and sliced
2 yukon gold potatoes, peeled and diced
1 roasted chicken breast, diced
1 can sweet peas (540ml), drained
1 can (284ml) condensed cream of mushroom soup (alternately, one can mushroom soup)
In a hot pan sautée the diced onion until translucent. Set aside.
Remove pie shells from any packaging and allow to thaw 15 to 20 minutes in pie tins. Bring a small pot of water to a boil. Add diced potatoes and sliced carrots and simmer without lid until soft, about 20 minutes. Drain vegetables in a colander.
In a large bowl combine onion, carrots, potatoes, peas, soup and chicken. Place filling in one pie shell and moisten edges with water. Remove other shell from pan and flatten edges gently on countertop. Place on top of filling, seal and crimp edges. Trim excess pastry.
Cut several slits in the top of the pie, place pie on baking sheet and bake on the middle rack of a pre-heated oven at 450F for 10 minutes, then reduce heat to 350F and continue baking for 35 to 45 minutes until browned on top.