Nothing says comfort food like a good old-fashioned chicken pot pie. And with this recipe, everyone gets their very own. Simple, filling, delicious. It doesn’t get much better than that! (Plus you can use your leftover turkey from Thanksgiving if you’d like!)
1/2 lb. frozen broccoli florets, thawed, diced
1/2 lb. frozen cauliflower florets, thawed, diced
1 pkg. refrigerated pie crusts (typically contains two crusts. You need two.)
1 can (10-3/4 oz.) cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken or turkey
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon pepper
Preheat oven to 375 degrees. Remove the pie crusts from the refrigerator and unroll onto a cutting board or piece of waxed paper. They are easier to work with if they sit out for about fifteen minutes. Meanwhile, cube your chicken and veggies. In a large bowl, stir together soup and milk until well combined. Add salt, garlic powder and pepper and mix well. Add chicken and vegetables and stir to coat. Cut each pie crusts into quarters (you’ll have eight pieces in total). Coat the inside of four one-cup ramekins with cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. Don’t worry, it won’t fit perfectly. In fact it probably won’t even cover the entire dish. Divide the filling between the ramekins. Top each with another pie crust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 45 minutes or until golden brown.
- No ramekins? No problem! Use disposable foil pans available in any grocery store (4-1/2 inches in diameter, 1-1/4 inches deep. Or thereabouts!)
- You can also keep the pie crusts whole and make in a regular-sized pie pan or baking dish. I’ve never tried it but it will work out just fine.
- I used low fat soup and skim milk.
- You can use fresh broccoli/cauliflower if you prefer, but then be sure to cook it first.
- You can substitute a bag of frozen mixed vegetables for the broccoli/cauliflower too, which makes it look more like the “normal” pot pie you grew up with.
- Be sure to use the baking sheet, they drip!
- A printer-friendly version of this recipe is available here.