Cindy's Chicken Pot Pie
An oldie but goodie that will take you back to your grandmother's kitchen table. Full of vegetables and chicken and baked with a flaky crust, it will have your family wanting more!
Ingredients
- 3 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp Kosher salt
- 1/2 tsp black pepper
- 2 large brown baking potatoes, peeled
- 2 cups whole baby carrots
- 1 can whole kernnel corn
- 1 can French-style green beans
- 1 cup frozen sweet peas
- 1 can cream of chicken
- 1 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp whipping cream
- 2 boxes pie crusts makes 2 pies
- 1 egg white
Instructions
- Rub chicken breasts with olive oil and sprinkle with salt and pepper.
- Bake on 450 for 30-40 minutes until tender and white. Cube cooled chicken and set aside.
- While chicken is roasting, peel and cube potatoes. Combine potatoes and carrots and boil 30 minutes until tender.
- Drain, along with corn, string beans and peas in colander. Add to mixing bowl. Add cubed chicken.
- To this mixture, add cream of chicken, sour cream, salt and pepper. Mix well. Add the whipping cream and mix.
- Line pie plate with one crust. Fill with 3 cups of pie filling and cover with other pie crust. Repeat as recipe is enough for 2 pies.
- Cut slits in top of pies. Brush with egg white wash.
- Bake at 350 for 35-45 minutes until brown and flaky.