Recipes » Chicken Pot Pie
Chicken Pot Pie
1 package Halladay's Farmhouse Corn Chowder Soup or Chicken Pot Pie Soup
3 cups water
1 cup half & half
2 Tbsp. of butter
1 1/2 cups of frozen peas and carrot vegetable mix
2 cups chicken, cooked and diced (rotisserie chicken works great)
Prepared pie shell*
Ground black pepper to taste
Preheat oven to 400˚F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.
Leftover Turkey Pot Pie
1 package Halladay's Farmhouse Corn Chowder Soup or Chicken Pot Pie Soup
3 cups water
1 cup half & half
2 Tbsp. butter
1 1/2 cups frozen peas and carrot vegetable mix
2 cups of chopped cooked turkey
prepared pie shell*
Preheat oven to 400˚F. Combine soup mix and water in small sauce pan and bring to slight boil. Reduce heat; simmer 20 minutes. Add half & half, butter, veggies and turkey. Simmer another 5 minutes; salt and pepper to taste. Pour into prepared pie shell in deep dish pie plate. Top with crust and crimp edges; poke with knife to vent. Bake 30 minutes, or until crust is golden brown. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.