My mother-in-law is a great cook. She's from Mississippi and her specialty are good old fashioned southern dishes: Vidalia Onion Casserole, scalloped tomatoes, squash casserole...and "fauxmade" chicken pot pie. Brandon grew up eating this and loved it, and so when she gave me the recipe shortly after we married, I knew I had to make it. It's so easy, so delicious and so filling, and it's just perfect for the fall and winter. It's by no means pretty, but it sure is yummy.
Chicken Pot Pie
1 package Pillsbury Pie Crusts (Open pie crusts and leave out 10 minutes before use to make easier to handle)
1 can Veg-All, drained
1 can cream of chicken soup
1 can cream of potato soup
1 (8 oz.) carton sour cream
3-4 chicken breasts, cooked and shredded (Can also use pre-cooked, pre-shredded chicken if your grocery store sells it)
Dash of pepper
1. If using raw chicken breasts, boil for 30-45 minutes. Remove from water and shred using a hand mixer.
2. Preheat oven to 350* F.
3. Spray a deep dish pie plate with Pam. Spread one crust in the bottom of the pie plate. Fold edges down to be even with the top of the pie plate.
4. Mixed cooked chicken, soups and sour cream together. Add pepper. Fold in Veg-All and pour into pie plate. (I have also been adding a few dashes of celery and garlic salts into this mixture before pouring into the pie plate.)
5. Take remaining pie crust and lay it over filling. Fold sides to meet with other crust and pinch together to seal. Take a fork and crimp the edges of the crust, and also use a fork to make a few vent holes in the top.
6. Bake at 350* F for 30 minutes or until the top crust is browned.
*Linking up with Jessi and Jenn