Homemade Chicken Pot Pie Tastes Better

I love chicken pot pie so I decided to make my own version. The secret to this pie is the use of fresh vegetables. It gives an entirely different taste to your creation. I used my leftover turkey during the holiday season in place of chicken and the results were equally as good. Try this.

Heat oven to 400 degrees.

Ingredients:

1 can cream of chicken soup
1/2 cup milk
2 or 3 chicken breasts, cubed
1 cup fresh carrots, diiced
1 cup fresh celery, diced
2 small potatoes, uncooked, diced
1/4 cup chopped onion
1 cup canned or frozen peas

Combine above ingredients in a medium bowl.

Use two ready-to-use refrigerated pie crusts. Pour ingredients into one of the pie crusts still in its tin. Place the other pie crust on a baking sheet and heat in oven for 3 minutes. The pie crust can then be eased from the tin so that it can be placed easily over the mixture in the bottom pie crust. Crimp the edges so they lie tightly over the mixture. Make holes in the pie crust with a fork. Place on the baking sheet.

Bake for 30 to 35 minutes until the crust is golden brown.

This will make four servings.

A variation of this will give you a broccoli and cheese pie using:

2 cans cheddar cheese soup
1 cup milk
3 cups uncooked broccoli florets
2 slices cooked bacon, crumbled
1 cup fresh celery celery, diced.
1/4 cup chopped onion

Combine above ingredients in a medium bowl.

Follow directions above regarding the pie crusts.

Source:

Personal experience