Easy & Delicious Chicken Pot Pie

I love to cook.  It is one of my very favorite parts of homemaking.  But add the crazy schedules of meetings, sports, lessons, and schooling ~ oy vey!  Often, there just isn’t time to cook succulent, healthy meals. I need easy, quick, and delicious recipes.

A few years ago, I was part of a MOPS (Mothers of Preschoolers) group at my church.  We had a local chef come and teach us moms how to cook some easy and tasty dinners.

One of my favorites was a chicken pot pie recipe.  It only has 4 ingredients (minus the seasoning).  I didn’t think it could possibly be this good.  But, oh my, is it yummy!  I’ve tweaked it a few times to suit my tastes and added one of my favorite spice combinations, Paul Prudhomme’s Poultry Seasoning.  I dash it on lots of my poultry recipes.  I LOVE it!

I’m sure this recipe could be made a lot healthier, but here is the easy recipe:

Let the pie crust sit out for about 15 minutes or microwave it for a few seconds.  A few!  You don’t want to turn it to mush!

Put one pie crust in the bottom of a pie plate.  I like to use my Pampered Chef deep dish pie plate.

Mix the large can of Veg-All, 2 cans of cream of chicken soup, and spices.  I use pepper and  Paul Prudhomme’s Poultry Seasoning.

Add the shredded chicken and mix well.  {See here for a quick tip on how to shred chicken in 10 seconds}

Spoon it into the pie crust:

Add the other crust to the top.  Cut a few slits to allow steam to vent.  I put a little milk on the crust to make it crispy.  You could also use a little egg white instead to make it look pretty, but I’m too lazy. 😉

Pop it in the oven at 425° and cook for 30 minutes.

There you have it!

Easy and delicious!