Homemade is Better: Chicken Pot Pie

I created this recipe last year and made it again this week. Levi loves it. It's easy and delicious! Try it this holiday weekend!

Ingredients

• 3-4 frozen chicken breasts (Fresh would also work fine, but you might only need two since they're bigger. Or you could use a pound of ground beef, which would also taste great!)
• 1 cup chicken broth (if using a crockpot to cook chicken)
• 1 can corn, drained
• 1 can peas, drained
• 1 bag baby carrots, boiled and cut into bite-size pieces
• 1 can cream of chicken soup (or cream of mushroom or something like it if you're using beef)
• salt, pepper, thyme and basil to taste
• 2 refrigerated roll-out pie crusts

Cooking Instructions

Cook frozen chicken breasts in crockpot (with chicken broth) for four hours on high (or cook any other way you like). Remove from crockpot and let cool. While chicken is cooling, boil baby carrots about 10 minutes, drain and cut into bite-size pieces. In a large bowl, combine carrots, drained corn, drained peas and cream of chicken soup.  

Pre-heat oven to 400 degrees. Take pie crusts out of refrigerator to warm a bit before unrolling. Cut chicken into bite-size pieces and mix with vegetables. Add salt, pepper, thyme and basil to your liking (I just sprinkle some across the bowl and stir). Roll out one pie crust into pie plate. Fill with chicken/veggie mixture (it will be full, overflowing-like). Roll out second pie crust over the top of pot pie and tuck under edge of pie plate.

Cut slits in the top pie crust for breathing during cooking. Bake pot pie in 400 degree oven for 45 minutes.

Enjoy!