I never know how much chicken to cook for our family, so I always end up cooking a little more than we need. That being said, I’m always left with 1-2 pieces of chicken. It wasn’t enough to feed a family with, until I came up with this recipe for easy chicken pie.
A little background: I love chicken pot pie, but as you all know, I don’t like to patchke in the kitchen. Every time I saw a recipe online for chicken pot pie it had way too many ingredients/steps so I never made it. Is this recipe as good? Probably not, but it’s a really close second.
What makes this recipe easy is that you use store-bought pie crusts, frozen/canned vegetables, and already cooked chicken. It tastes delicious, freezes well and is the perfect dish for a quiet Shabbos lunch at home. It’s also a great way to use up leftover chicken or turkey.
Easy Chicken Pie
- ~2 chicken cutlets cooked and shredded
- 1 16 oz bag frozen mixed vegetables (carrots corn, peas, lima beans, green beans)
- 2 deep dish pie crusts
- 1/2 15 oz can whole potatoes
- 4.5 tsp chicken soup mix
- 3 cups cold water
- 3 tablespoon heaping flour
Preheat oven to 375°F
Cook frozen vegetables in microwave for 4 minutes
Cut up canned potatoes in small pieces
Mix shredded chicken, vegetables and potatoes and place into pie crusts
Mix chicken soup mix, water and flour until all powder is dissolved
Pour mixture in pie crusts
Bake pies for 45-60 minutes until pie crust is golden brown
Until next time,