Ingredients
Scale
- Great Value Rolled Out Pie Crust (found at Walmart) (2 boxes for mini pot pies, or one for family size pot pies)
- 2 cups of chicken stock
- 1 can of cream of chicken soup
- 1 lb of boneless, skinless chicken breast
- 2 medium potatoes – diced
- 1 small onion (or half a medium sized one) – diced
- 1 cup of carrots- diced
- Half a can of corn (or 1 cup of frozen corn)
- Salt
- Pepper
Instructions
- Boil chicken until cooked through, then shred and set aside.
- In a pot add the 2 cups of chicken stock, diced carrots, diced onion and diced potatoes. Cook until soft. Add the corn, and chicken back into the mix. Add can of cream of chicken soup and a dash of salt and dash of pepper. Stir all the ingredients together and simmer, while the mixture thickens.
- Preheat the oven to 400 degrees.
- For one family size pot pie, roll out one sheet of pie crust and add to the bottom of a pie pan. Pat into sides, and then fill to the top with the chicken and vegetable mixture. Top off with second pie crust, and pinch sides together all the way around the pie. Cut slits in the top of the pie.
- For individual sized pot pies, take six mini size pot pie tins and set out on a cookie tray. Use the top of the containers to cut two circles out of one sheet of pie crust. Line to individual size pies with it. Do the same with two more pie crusts to fill all six tins. Fill each tin with chicken and vegetable mixture. Cut remaining pie crust into strips and create a lattice top for each pie. Use a fork to press the sides into the side of the tin, for a finished look.
- Bake in preheated oven for 30 minutes, or until golden brown. Remove and let cool for about 5 minutes before serving!
