I didn’t really have a pot pie recipe, so I created my own. I’m sure it’s very similar to all the others out there but it gives me a sense of accomplishment when I do it my way through trial and error. And, as usual, I didn’t think to take a picture of it to share with ya. I don’t know why I can’t remember to do that! 🙂
Chicken Pot Pie Recipe
If you’re going to use a crust for the top, thaw out a pre-made frozen pie crust.
In a bowl mix pre-cooked chopped chicken, a can of cream of chicken soup, a can of mixed vegetables, and handfuls of frozen peas and corn if you need more veggies. Add some spices like garlic, salt, pepper, red pepper flakes, and some onion. Pour it into the frozen crust and lay the thawed crust on top or cut strips instead. If you find yourself with a lot of extra filling like I did I just went ahead and used both crusts and didn’t use a top crust.
Bake at 375 for around 50 minutes.
Beef Pot Pie Recipe
Now this pot pie recipe has made me proud. My boyfriend actually suggested the soup for it.
In a bowl mix a can of Chunky Philly Steak soup, a handful of fried onions from a can, 1/2 lb. of browned hamburger, frozen corn and peas, salt, and pepper. I had some leftover peas and green beans so I used them along with frozen corn because the soup already has potatoes in it. Pour into a frozen pie crust and bake at 375 for around 40 minutes. Put more fried onions on the top and bake 10 more minutes. Yum!
I’m sorry I don’t use exact measurements. I’m so accustomed to just using whatever I have on hand that I don’t always write things down. I’ll try to do better in the future with that and the photos! 🙂
For another recipe, check out this post for dinner on a budget.