How to make it

  • Preheat oven to 425 degrees F. Melt 1 Tb. butter in medium broilerproof skillet over medium-high heat. Add chicken; sprinkle with salt, thyme, and pepper. Cook 1 minute, stirring frequently.
  • Reduce heat to medium-low. Stir in vegetables, soup and milk; simmer for 5 minutes.
  • While soup mixture is simmering, unwrap pie crust. Using small cookie cutters (or a table knife and your own skill) make 4 decorative cut-outs from pastry to allow steam to escape.
  • Remove chicken mixture from heat; top with pie crust. Melt remaining butter and brush pie crust with 2 tsp. of butter. Arrange cut-outs attractively (their words, not mine) over crust, and brush cut-outs with remaining butter to make them stick. Bake 12 minutes.
  • Turn oven to broil; broil 4-5 inches from heat source for 2 minutes or until crust is golden brown and chicken mixture is bubbly. *** Do Not walk away from the kitchen at this point or your pie crust will burn.
  • Note: Let the pot pie rest for 5-10 minutes to allow the mixture to set and make for easier serving.

Reviews & Comments 2

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  • cabincrazyone 11 years ago
    I like easy, and it sounds yummy. Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    shirleyoma ate it and said...
    This sounds Fantastic!
    Was this review helpful? Yes Flag

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