Easy Chicken Pie

A few weeks ago at our Old Fashioned Sunday at church, I happened to get some of Mrs. Coleen's chicken pot pie.  It was delicious!  I ate mine and the little bit that Zach left on his plate! 

When I complimented Mrs. Coleen on her delicious chicken pot pie, she quickly corrected me and told me that it wasn't a chicken pot pie, but rather a chicken pie!

Did you know there was a difference?  Apparently chicken pot pies include vegetables while chicken pies have just chicken in the pie.  Whatever you call it . . . it was delicious and just happens to be on my menu for this week's dinner.  Here's my easy version of Chicken Pie.  While Mrs. Coleen made her crust from scratch, I let Pillsbury make mine.

Easy Chicken Pie

3 chicken breasts (I use the bone-in breasts for more flavor)
1 can cream of chicken soup
1 or 2 cups chicken broth
1 pkg refrigerated Pillsbury pie crusts (2 crusts in the box)

Cover the chicken breast with water and add salt, onion powder, garlic powder and pepper to the water.  Bring the water to a boil. Let it cook slowly on a low boil for 45 minutes or more until chicken is done.  Set the breast out on a plate to cool.  When cool to touch, pull the meat off the bones and shred the chicken for pie.

Mix the cream of chicken soup and chicken broth together.  I used 2 cups of broth when I made my pie, and it was very runny inside so next time I'm going to just use 1 cup of broth.  

Unroll one pie crust out and place in a deep dish pie plate.  Layer the shredded chicken on the bottom of the pie crust.  Pour the soup and broth mixture over the chicken.  Unroll the second pie crust and place it on top. Press the two pie crusts together around the edges to seal.  Put a couple of slits in the top of the pie crust in the middle.

Bake at 400° for 20 minutes and then put pieces of tin foil on the crust edges to keep it from browning too much. Continue cooking the chicken pie for 20 more minutes until the pie crust on top is brown and the insides are bubbly.  Be careful.  My pie bubbled out into the oven so place a cookie sheet underneath to catch it if your pie should bubble over too. 

Let sit for 10 minutes to allow the juices to thicken.  Serve with English peas.  :)

This Chicken Pie got 5 thumbs up from  . . . 

                              the Ferrell boys and me! 

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