Leftover chicken pulled from the Rotisserie Chicken
1 Can Cream of Chicken Soup
Leftover Veggie Bag from your Freezer
Seasonings (Once again we like Onion Powder, Garlic Powder, Salt and Pepper because they are cheap )
1.Place Chicken and Leftover Veggies from Freezer in a pot and cover with water
2.Cook on Medium Heat until unfrozen and Warm
3.While Chicken/Veggies Cook begin Crust (recipe below)
4.Once Chicken/Veggies are Warm put in Cream of Chicken Soup
5.Thicken with Cornstarch that you’ve mixed with milk in a small bowl. If you put the Cornstarch straight in it will create yucky little starch dumplings, so make sure to mix with the milk
6.Once you’ve gotten it thick, season to taste
7.Place filling on top of pie crust that you’ve prepared
*8.*I like to make double the Pie Crust and place it on top of the Pot Pie because my family’s favorite part is the crust. It’s up to you whether you do this step or not. If you do, just double the recipe in step 3 and save half of it back.
9.Cook Pot Pie on 400 for about 20-30 minutes, keeping an eye on it to make sure that it doesn’t burn. You want a nice golden brown top.
Easy Pie Crust
- 1 1/2 cups all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 tablespoons milk
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.