I have found that cooking for a large family is not as easy as doubling the recipe, it just never turns out the same. So, I have come up with my own recipes. This Chicken Pot Pie is great for a large family for dinner or for a smaller family for dinner and leftovers. This is one of our family favorites, and is not your typical small Chicken Pot Pie.
Please see the end of the recipe for substitution and vegetarian ideas.
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- 4 Large Chicken Breasts; Boneless, Skinless
- 3 9-Inch Pie Crusts
- 1 12 Ounce Bag of Mixed Veggies
- 1 or 2 Small or Medium Russet Potatoes.
- 1 Large Can Cream of Mushroom Soup
- 1 Cup of Milk
- Preheat the oven to 425 degrees.
- Slice each chicken breast lengthwise through the center to make two thinner breasts. Then cut them into approximately 1/2 inch cubes. Completely cook the chicken cubes on medium high heat, stirring them occasionally to cook evenly.
- Prepare the mixed vegetables according to the package. I like to use the steamer bags for the microwave after I seal them with a vacuum sealer.
- It is up to you to decide if you would like to peel the potatoes or not, it is all preference. Slice and cube either 1 medium or 2 small, uncooked potatoes into approximately 1/2 inch cubes. Place in a microwave safe bowl and wait for the veggies to finish cooking. When the veggies are done, microwave the cubed potatoes for 5 minutes, stirring half way through cooking.
- While the chicken, veggies and potatoes are cooking, start making the pie crust. You can either buy dough for three 9-inch pie crusts or make a pie crust that is enough for two 9-inch crusts for the bottom of the Pot Pie, and another for the top of the Pot Pie. You can use my favorite pie crust recipe, titled How to Make a Double 9 Inch Pie Crust. I would suggest making the double crust first, and then making the single crust later. I think it is much too difficult to make a triple recipe all at one time.
- Start by making the double pie crust to line the baking dish. When preparing the dough to fit the shape of the baking dish, instead of starting with a round ball of dough, I shape it as a long loaf about the length of the dish and roll outward in all directions until the dough is long enough and wide enough to fit into the dish.
- Place the dough into the baking dish and gently work it until it lines the whole dish. You will want to leave extra room at the top of the dough to pinch together with the covering crust. Set aside.
- In a large stainless steel mixing bowl, add the soup, milk, hot veggies, potatoes and cooked chicken and mix well with a hand mixer.
- Pour mixture into the baking dish lined with crust.
- Prepare the single pie crust for the top. My Double 9-Inch Pie Crust is easily halved to make a single pie crust. Roll out the pie crust to fit the top of the Pot Pie, place on top of the mixture and pinch the crusts together to seal well. Poke a few holes in the top crust for venting.
- Bake at 425 degrees for 55-65 minutes, or until the crust is golden and the filling starts to bubble. You will see a little bit of seepage possibly around the edge where the crust was pinched together or coming through one of the venting holes. The center of the crust will also start to rise in the middle as the filling bubbles and expands.
- When your Chicken Pot Pie is done, let it sit on the counter for about 10-15 minutes before cutting into it.
Tips, Substitutions and Vegetarian ideas.
~ When you add the hot veggies and hot chicken, it cuts down on the baking time, as the mixture is already fairly warm when you put it into the oven.
~ This is also a great recipe for left over chicken roasters, or chicken on the grill.
~ Substitute the chicken with left over Thanksgiving Turkey.
~ You can make this a vegetarian recipe by substituting 1 or 2 small or medium potatoes for each chicken breast.
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