Chicken Pot Pie – Casserole Recipe

A creative twist on an old classic! I like this recipe because the filling for the pie can be prepared a few days in advance and then baked just before serving. Check out this recipe and let me know what you think. I thought it was delicious with a flavorful filling and delicate crust. It’s convenient because it could be prepared ahead of time and used for a quick but classic dinner!

Double Stuffed Chicken Pot Pie

A Jacked Up Classic!
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Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Boneless Chicken Breast, cooked and shredded See Additional Notes Below for Chicken Preparation
  • 2 cans Campbell's Cream of Potato Soup
  • 2 tsp (EA) Garlic Powder, Onion Powder, Ground Cumin
  • 4 cups Frozen Mixed Veggies, cooked crisp 2 cans of Veg-All can be substituted
  • 2 Frozen Pie Crusts Usually sold in pairs. Traditional not deep dish pie crusts.

Method
 

Filling Preparation
  1. Cook and Shred Chicken.
    These 2 chicken breasts were cooked in the pressure cooker on poultry setting using chicken stock as the needed liquid. Allow the natural release of pressure after cooking, about 20 minutes. Remove lid and shred with fork. This will ensure that the chicken texture is soft and easily shredded.
  2. Cook Mixed Vegetables (water to cover) for 4 minutes – al dente texture is fine because these veggies will soften during the final bake. (As noted in the recipe canned Veg-All can be used without warming, and mixed directly into the filling.)
  3. Prepare the filling by stirring the Potato Soup, Mixed Veggies, Chicken and Seasonings.
    This mixture can be made ahead even 2-3 days and placed into the pie crusts just before cooking.
Baking Instructions
  1. Allow Pie Crusts to thaw on the counter – about 30 minutes before you are ready for assembly and baking.
  2. Pre-Heat Oven to 350°
  3. Add the filling to the bottom pie crust to make a rounded mound. Add the second pie crust upside down on top the filling mound. Leave the pie crust tin on top for now.
  4. Place into pre-heated oven on the middle rack. Cook for 20 minutes. Open oven and carefully remove top tin and then cook for 20-25 more minutes or until the top pie crust is golden brown.
  5. Allow to cool and serve.