What's For Dinner: Chicken Pot Pie

Tonight I'm digging into the archives and taking out a recipe that we haven't had for about a year... Chicken Pot Pie! I remember it being a hit before and I'm hoping for an encore of rave reviews. We'll see! I love recipes like this because I can assemble it during Joshua's naptime then pop it in the oven when he's awake and I don't have to do any work on it. This is also a good dish to send to someone who might need a meal. All they need to do is pop it in the oven and wait!

Easy Chicken Pot Pie

2 chicken breasts, cubed
1/2 cup onion, chopped
1 can of peas and carrots (I don't like peas so we just do carrots and sometimes corn)
2 cans of cream of chicken soup (I use the 98% fat free Campbell's)
1/2 cup milk
1 box Pillsbury pie crusts
1/2 cup cheddar cheese, shredded

Preheat oven to 400 F degrees.

Saute chicken and onions in a skillet with oil or butter until chicken is no longer pink inside (Last night we had a chicken dish and so I cooked extra breasts in the oven to hopefully skip this step, though I will still sautee the onions). Prepare one pie crust in a 9" pie pan (you want this to be a deep pie pan)

Add Chicken and can of vegetables.

Sprinkle cheese on top. Mix soup and milk and pour on top. Top with second pie crust, seal and cut a slit in the top to release steam.

Bake for 35 minutes or until golden brown (you really have to watch it, sometimes it takes longer. I also make sure to put a cookie sheet under mine so that if it bubbles over a little that it doesn't drip to the bottom of the oven).

Let stand 5 minutes before cutting and serving.

I'd love to see some of your recipes too! Please feel free to share them in the comments section. If I make them, I'll post them for everyone else to see!