This recipe will make two chicken pot pies. Trust me, while you're making one, it's just as easy to make two. Bake and freeze one of them for those times where you know dinner is going to be a problem. Put the frozen one in the fridge that morning and pop it in the oven to heat through that evening.
I like the filling in my pot pies to be thick and creamy. I don't like cutting into a pot pie and the filling oozing everywhere across the plate. This filling is almost like a casserole filling. I hope you enjoy.
3 chicken breasts, cooked, cooled and shredded (or rotisserie chicken -- you'll need about 3 cups of chicken
2 cans cream of chicken soup with herbs
1 can cream of onion soup
16 oz. sour cream
1 t. freshly ground black pepper
2 - 16 oz. bags of mixed frozen vegetables thawed
4 pie crusts
Preheat oven to 350 degrees.
Place a bottom layer of pie crust into two separate baking dishes (pie plates).
In a large bowl, whisk together soups, sour cream, and black pepper. Gently stir in vegetables and chicken until well combined.
Spoon into pie crusts and place another pie crust on top of the filling and crimp edges of crusts together. Pierce the top layer of crust with a fork several times to allow steam to escape.
Bake for 35 - 45 minutes until filling is hot and and the crust has browned. If crust begins to brown too much, place strips of foil around the outer edges until the filling is hot.