My mom has been making this Chicken Pot Pie recipe for as long as I can remember.
It's incredibly easy, it's inexpensive, and it's the perfect meal to make for guests since it will please most any eater. It also can be easily scaled up to feed a large crowd, which makes it a great option for church gatherings. Our church serves a free meal before every Wednesday night service, and my mom's Chicken Pot Pie is an often-requested menu item!
While this delicious meal is perfect for any time of the year, it's a perfect cozy-and-hearty option for fall!
1 rotisserie chicken (deboned into small pieces)
2 large cans of Veg-All mixed vegetables (or 4 regular size cans of mixed vegetables), drained
1 can each: cream of mushroom, cream of chicken, cream of celery
1 box of 2 refrigerated pie crusts
Nature's Seasoning (to taste)
Red pepper (to taste)
Parsley flakes (optional)
Mix together the chicken pieces, drained vegetables, soups, and add seasonings.
Roll out one crust and lay it into the bottom of a 9 x 13 baking pan.
Pour the mixture over top of the pie crust.
Roll out second pie crust and cut into strips, then lay over top of the mixture in a lattice pattern. (You can also just lay the sheet of crust over the top, for a simpler option, if you'd prefer.)
Brush the top of the crust with egg wash and season with parsley (if desired).
Bake uncovered at 350 degrees until bubbly around the edges and the crust is browned.
NOTE: You can also divide the crust and mixture into personal serving size ramekins. This is the more traditional Chicken Pot Pie style, and in my opinion, it tastes even better like this!