Our Family’s Favorite Recipe: Chicken Pot Pie (Great w/ Leftover Turkey, too!)

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This is simply one of the easiest and tastiest meals I throw together for my family in about 9 1/2 minutes. Because they’re worth it. ;)

And after the Thanksgiving guests leave and you have a bunch of leftover turkey, this is a great way to use it up! Gobble. Gobble.

Here’s what you need:

2 cups cooked chicken or turkey, chopped
1 (15 ounce) can mixed vegetables
2 (10.75 ounce) cans condensed cream of potato soup (I only had cream of chicken on hand. Improvise, people.)
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt to taste
1 Pillsbury® Rolled Refrigerated Pie Crusts*
 
*Note: I usually choose the ready-made refrigerated crusts, but I found boxes of pie crust mix for just $.25 on Manager Markdown, so I HAD to grab them.

Directions

  • Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  • In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley
  • and salt to taste. Pour filling into pie shell.
  • Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
  • Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

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I absolutely LOVE my pressure cooker.  I was able to cook these in about 20 minutes! Plus, they retain a lot of juice and flavor, and I get some yummy broth, as a bonus.

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Check out this Manager Markdown score!

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Definitely not the prettiest pie crust…but hey, it only cost a quarter!

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The final product…

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Recipe source