Gram’s Chicken Pot Pie
Description
Frozen veggies, canned soup and prepackaged pie crust combine with boiled chicken meat to make this one a breeze to prepare.
Ingredients
•
1 (2 to 3 pound) whole chicken
•
2 (9 inch) deep dish frozen pie crusts, thawed
•
1 (10 3/4 ounce) can condensed cream of mushroom soup
•
1 (10 ounce) package frozen green peas, thawed
•
2 cups water, or as needed
•
1 teaspoon chicken bouillon granules
Directions
1
In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
2
Preheat oven to 400 degrees F (200 degrees C).
3
Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
4
Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!