Chicken Pot Pie

     This is the most amazing recipe for Chicken Pot Pie ever!  The No Fear, Easy Pie crust found here   just melts in your mouth and the filling is seasoned to perfection!  

     I first saw this in Paula Deen's cookbook and really loved it but I made a few changes to get it to the consistency I wanted.  It is made with some convenience foods and some fresh so it minimizes the time needed to prepare it.  To make it easier you can make the pie dough (this is made in a mixer and it sooo way easy!)  the day before and put it in the fridge.  

     Be sure to have some cooked chicken on hand either from a rotisserie chicken or baked chicken.  (I buy 10 lb. bags of chicken legs and thighs and boil it and then take it off the bone.  Then put it in 2 cup portions in a ziplock bag and freeze them.)  This comes in very handy for a recipe like this when you want to grab a bag and be ready to cook.

     I purchased a Wilton Jumbo Muffin Pan.  This one has 6 cups and is larger in size for a individual dinner portion like this.  I have made this recipe in a regular muffin pan and a 13 x 9 pan.  I found that I wanted to make the recipe with more juice in the individual cups because they have a greater proportion of crust in them than a square cut from a 13 x 9 pan.  If you change to the 13  X 9 pan size you might want to add more veggies or even some diced cooked potatoes to give more volume to the filling.

Here is this amazingly good recipe!

Chicken Pot Pie

1 10.5 oz. can Cheddar Cheese Soup (condensed)
1 10.5 oz. can Cream of Celery Soup (condensed)
3/4 cup milk
4 cups cooked deboned chicken
1 medium onion, diced
12 oz. frozen mixed green peas and carrots 
1/2 teaspoon salt
1/2 teaspoon pepper 

     Preheat oven to 350 degrees F.

 
    

 In a medium pan add diced onion and cover with water.

Boil onion for about 5 minutes until tender.  Drain water and add the remainder of the ingredients.  Stir often until mixture is hot.  Remove from heat.

     Roll out No Fear, Easy Pie Crust on a floured surface until it is about 1/8th inch thick or about the thickness of a pancake turner. 

 For the Wilton Jumbo Muffin Pan I use a round plastic large margarine lid (3 lb size)  to cut around for the bottom crust.  It is about 6 inches in diameter and I cut 1/2 inch wider around it with a butter knife. A 7 inch circle is just right so anything you want to use to help cut it is great.

       I used a 4.5 inch cottage cheese lid for the top crust.
If you want to do a lattice woven top, use a pizza cutter to cut the circle into strips and lay them on top of the filled muffin cup.  

 Use a 1/2 cup measuring cup to place filling in the jumbo muffin cup.  Place top crust on and place in 350 degree oven for 25 minutes.  Make 5 to 6 Jumbo Chicken Pot Pies. 

   

  

This recipe was shared on these great sites!
The Recipe Critic
Chef In Training
Pint Sized Baker
Anyonita's Nibbles
A Pinch of Joy
Wonderful At Home 
Kitchen Meets Girl 
A to Zebra Celebrations 
Whimsy Wednesday 
Buns in My Oven 
Happy Kids, Inc. 
What's Cooking Love? 
Made in a Day 
Anyonita's Nibbles 
The Country Cook 
The Wondering Brain