Easiest Chicken Pot Pie Ever

This is my friend's go-to frozen meal for people who have had new babies/deaths in the family/surgery/etc. She's brought it to me several times and I've always loved it, so I finally asked her for the recipe. Turns out it's pretty much the easiest dinner ever.

One can cream of chicken soup
One can chopped chicken
One can diced potatoes
One can sliced carrots
One can peas
One can any other vegetables you'd like to sneak in
One splash milk

Open and drain chicken and veggies. Stir together with cream of chicken soup and add milk until you reach your desired consistency (a couple tablespoons does it for me).

You COULD pour it all into and top it with a homemade pie crust (I like Pioneer Woman's pie crust recipe..it has never let me down) but my friend buys pie crust shells at the store and a sheet of refrigerated pie dough to top them with. I did a combination, using a store bought shell and topping it with one of my PW frozen dough discs. Whatever floats your boat.

Bake at 350 for one hour and enjoy! OR cover with foil and freeze it. When you're ready to eat it, let it thaw in the fridge at least most of the way and then bake at 350 for an hour (maybe a bit longer, depending on how frozen it was). Cover the pie crust edges with foil if necessary to keep them from over browning.

Chicken Pot Pie

This is our favorite pot pie recipe, especially because my kids don't like using cream of mushroom soup for the filling. My older son will eat pot pie for almost every meal as long as we have leftovers. Also, it is a great way to use that leftover turkey we will all have this week!

Preheat Oven to 425 degrees.

1 lb skinless, boneless chicken breasts, cubed
1C sliced carrots
1C frozen peas
1/2C celery
1/3C butter
1/3C chopped onion
1/3C flour
1/2tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4C chicken broth
2/3C milk

2- 9 inch deep dish pie crusts (unbaked)

In saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil for 15min. Drain and set aside. (I usually boil these in chicken broth and use the reserves to the 1 3/4C chicken broth that you need later in the recipe. Also, use whatever veggies you want- but reduce the amounts of others or your pie will overflow)

In saucepan, over medium heat cook onions in butter until soft and translucent. Stir in flour, salt, peppter, and celery seed (don't think I ever remember the celery seed). Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place chicken/veggie mixture in bottom pie crust. Pour liquid mixture on top. Cover with top crust, seal edges. Make several small slits in top to allow steam out.

Bake in preheated oven 30-35min or until golden brown and filling is bubbly.