Chicken pot pie is one of those dishes I’ve always meant to try out and I finally got around to trying it out.  My goal with this was to replicate something along the lines of a larger version of those single serving Swanson meat pies you can buy at the store.  I decided to keep it simple and used prefab pie mix, as I had some kicking around.  I decided to make 2 pies at the same time and freeze the second.

As you can see in the picture I’m not that great at cutting a pie, but this is more of a lifelong struggle.  Still turned out awesome.

Chicken Pot Pie Recipe (Makes 2 pies)

• 1 lb boneless chicken breast, cubed
• 1 can condensed cream of chick soup
• 3 medium sized potatoes
• 1/2 cup chopped carrot
• 1/2 cup frozen peas
• 1/2 tsp basil
• 1/2 tsp summer savoury
• 1/2 tsp parsley
• 1 package of Robin Hood Flaky Pie Crust Mix (Makes 2 covered pies)

Preheat oven to 350ºF.  In a frying pan cook the cubed chicken at a medium heat until no longer pink, drain off excess liquid.  Mix and roll out the pie dough and put the bottoms into buttered pie plates.  With the potatoes I half cooked them for about 3-4 minutes in the microwave, then sliced them into small pieces.  I find potatoes can take a long time, so it’s better to precook them a little bit.  Chop the carrot into thin, even slices so they will cook evenly.  Add cream of chicken soup to the cooked chicken and reduce the heat to low.  Add the potatoes, peas and carrot to frying pan, along with the herbs.  Simmer ingredients on low for 2 minutes, then place mixture into the pie plates.  Add the top layer to the pie and seal the edges by pressing a fork around the outside edge of the pie.

Cook in oven for 35 minutes or until pie crust is golden brown.

Each pie serves 4 people, so potentially serves 8 people.