Chicken Pot Pie

Comfort food.  Doesn't that already sound appealing?  Throw in some pie crust and a warm sauce and I think I'm sold.  Chicken Pot Pie has always been something that kind of intimidated me.  It seems like the crusts are never good - either too thick or overdone.  The vegetables aren't my thing - I'm not a big peas and carrots only fan.  And there's only a few pieces of chicken.  And that's the premade pot pies.  Ah, the beauty of homemade food - you can make it HOW YOU WANT IT!

Enter Bird's Eye frozen vegis.  I was browsing through the frozen vegetables section and found this awesome assortment - baby carrots, corn, white corn, and asparagus.  You had me at asparagus.  Our family loves it.  So thinking of that in a pot pie totally appeals to me.  Here's a tip for boiled chicken - fill your pot half full over water, add the chicken and a little season salt.  Bring the water to a simmer and allow to simmer for 20 minutes.  Remove the pot from the heat and place the lid on the pot for another 20 minutes.  If you aren't going to use the chicken immediately, put it in the fridge to keep it from going bad.  This way, your boiled chicken will not dry out!  I promise!

Chicken Pot Pie


2 (12 oz.) bags Bird's Eye Frozen Vegetables, defrosted.
1 can cream of chicken soup
1/2 cup milk
2 chicken breasts, boiled and cubed
1/2 tsp. garlic powder
Dash of black pepper
2 (9") pie crusts


1. Preheat oven to 375° F. Prepare individual ramekins by spraying non-stick cooking spray on the bottoms only.

2. Cut pie crusts into quarters, for a total of 8 pieces. Roll out one piece until thin.  Line the bottom of each with a quarter of crust, molding it with your fingers to fit.

3. In a large bowl, stir together the vegetables, chicken, soup, milk, garlic powder, and pepper.  Spoon mixture into each pan or ramekin. Top each with a pie crust quarter. Pinch the edges together and cut 4 vents in the top.  Brush with an egg wash of 1 large egg and 1 Tbs. water.

4. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.  Remove from oven and allow to cool 10 minutes before serving.

Serves 4