Original recipe yields 4 servings
Awesome! I prefer a flaky crust, so I used 2 refrigerated rolled pie dough crusts. I used a poached, shredded chicken (white and dark meat), some frozen mixed veggies, and a can of cream of mushroom as well as the cream of chicken soup. Using all this made way too much pie filling, so I made two pies (one to bake and one to freeze), and it came out WONDERFUL! It was the best chicken pot pie I've ever had, and I can't wait to break that second pie out of the freezer!
I love this recipe and make it once a month after we have a roast chicken. Two changes I make though - when I'm making veg for the roast I cook alot more than I need to use in place of the frozen veg (although I still add frozen peas and corn to the pie) and I use ready made, chilled puff pastry instead of the topping mix. Really, really recommend this as it is really easy and a great way to use leftover veg and chicken.
I used a frozen pie crust already in the pie plate..added the ingredients then added the crust on top..the pie crust on the bottom kind of seals it better. great recipe tho!