CHICKEN POT PIE – AnneMarie
2 unbaked pie crusts
1 lb. rotisserie (or regular) chicken, shredded
1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed (or use fresh cooked veggies)
5-6 celery sticks, sliced
1 onion, minced
butter
5 medium-small red potatoes, diced
2 cans cream of chicken soup (or 1 cream of chicken, 1 cream of mushroom)
1/2 tsp. Kosher salt (more or less, to taste)
Ground black pepper to taste
Preheat oven to 400. Bring a large pot of water to a boil. Add potatoes and boil until tender. Meanwhile, sauté the onion, then add the celery. Sauté until the celery is still a little crunchy and barely tender.
In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, celery and potatoes. Season with salt and pepper to taste.
Place one pie crust in the bottom of the pie pan, put in the filling, place the other pie crust on top and crimp the edges together. Cut a few slits in the top to vent it.
Place pie plate/individual pies on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and let it set for a few minutes before serving.
This usually makes enough for 2 pot pies, so I usually make it and freeze half of the mixture in a Ziploc bag. Just thaw it completely before you put it in the pie crust.