Easy Chicken Pie

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.

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

Materials

  • ~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

Instructions

  • 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,
Shaindy

One Comment

  1. Pingback: Shabbos Menu: P’ Bamidbar (May 23-24) - My Happily Hectic Life

Comments are closed