Chicken Pot Pie

Every year when the weather begins to cool down I make chicken pot pies. Fall and pot pies just go together beautifully. I have made them during the summer, but it doesn't seem to have the same effect.

I love everything about pot pies. I love the buttery, flakey crust, the juicy bites of flavorful chicken, and the creaminess of the potatoes combined with hearty vegetables. So good. My mouth is beginning to water just talking about it. Now I want one. Pot pies are so versatile, you could even do a seafood pot pie, which would be amazing! I would love to make individual lobster pot pies, but my kids wouldn't like them very much. Maybe someday. For now I will share with you my delicious pot pie recipe that is sure to be a success in your home.

Homeade Chicken Pot Pies
makes 2 pot pies

5 boneless skinless chicken breasts, cut into cubes
2  family size cans of veg-all mixed vegetables, drained
2 packages 9 inch rolled refrigerated pie crusts
4 cans of cream of potato soup

After you have cut your chicken into cubes, boil them until fully cooked. Set aside and let cook. Preheat your oven to 350 degrees. Let the pie crusts almost come to room temperature then unroll them. Lay the first pie crust into a 9 inch pie plate pressing down to make sure the crust stays in place. Next in a large mixing bowl, mix together the chicken, canned vegetables, and cream of potato soup. Add salt and pepper to taste and mix thoroughly. Fill the first crust with the mixture and then lay the 2nd pie crust over the top, pressing the edges together as you go. Cut three small slits to allow the heat to escape. Repeat with the second package of pie crusts. Then place in the oven and cook until crust is done, about 45 minutes. Allow to cool down for about 5 minutes before serving. Enjoy.