It was one of the greatest nights for Rip and I last night and here’s why … we both were home early enough for us to do some “home-keeping” around the house. We were able to keep to our needed chores that living on 4+ acres requires and simply ‘put down work’ so we could do some things we both love! He sat on his zero turn for a while, weedeated along our fence line and in ditches, while I tied on an apron and started cleaning and cooking.
So, for supper I thought I’d make one of my favorite recipes – Easy Peasy Chicken Pot Pie. No, it didn’t come out of anyone’s cookbook, or from a blogger. It is simply a recipe I came up with years ago that is always a favorite!
- 3 chicken breasts diced (If they’re still a wee bit frozen, but can bend a little, that makes cutting the chicken much easier.)
- 1 bag of mixed vegetables
- 1/4 tsp Himalayan Pink Salt (
- 1 tsp Cayenne Pepper
- 1/4 tsp Celery Salt
- 1/2 tsp Black Pepper
- 1 Can Cream of Chicken with Herbs
- 1 Tbsp of Chicken Broth
- 1 Pie Crust
**you will also need 1 tbsp of minced garlic and 1-2 TBSP Olive Oil when you cook your chicken
Cook your chicken in a skillet with the garlic and olive oil until it is no longer pink….but be sure to not over cook it.
Combine all the remaining ingredients and cook until a low boil for 15 minutes stirring often.
Butter whatever dish you choose for your pie.
Pour the entire mixture into your dish. As you can see, this recipe makes for a very meaty pot pit…your man will thank you!
Cover the mixture with a pie pastry. *Tip…if the pie pastry can sit out for 30 minutes, it will be much easier to work with.
Place your pot pie in a 350 degree oven and when it begins to get golden brown and bubbly, it is ready. I baked our pie for 35-40 minutes.
I hope you enjoy making this Easy-Peasy Chicken Pot Pie!