Homemade Chicken Pot Pie

With the seasons and weather changing, I often find myself craving the utmost comfort foods around this time of year. With the days growing shorter by the minute and with it getting dark before I even leave work, some nights all I really want to do is curl up in a comfy sweatshirt and sweatpants, eat the most comforting meal (in this dream world, my meals would already be magically made), and watch a movie or my favorite shows all night without worrying about school, work, my to-do list, or any responsibilities. In short, these cold, dark nights make me downright lazy. Does anyone else feel this way?

While these perfectly lazy nights are rarely a reality, at least I can get a smidgen of satisfaction with this quick and tasty Homemade Chicken Pot Pie. The title is somewhat deceiving, as the recipe calls for pre-made pie crusts. But honestly, who the heck is going to make pie crusts during the week?! Not me.

So, to get one step closer to that lazy relaxing night, I've made this recipe even easier by calling for pre-made pie crusts. Mix all of the other ingredients in one large pot, bring to a simmer, and pour the ingredients into a dish lined with pie crust. Top the filling with another pie crust and you have yourself a meal ready for the oven. Since all of the ingredients are already cooked, you are baking this dish to get all of those yummy flavors from the pie crust, chicken, and vegetables working together to create the ultimate comfort dish. One bite of this pot pie will having you saying "mmmm". Even if you can't veg out in your comfiest lounging clothes, at least you'll get a taste of that comfort in this dish!

Homemade Chicken Pot Pie
(8-12 servings)

1 lb bag frozen vegetables (I used broccoli, cauliflower, and carrots)
1 1/2 lbs boneless, skinless chicken tenders, seasoned, grilled, and chopped into bite sized pieces OR 1 rotisserie chicken, skinned and cut into bite sized pieces
1 10.5-ounce can healthy cream of chicken soup
1 10.5-ounce can healthy cream of cheddar soup
1/2 cup milk
2 ready to bake 9-inch refrigerated pie crusts (or homemade pie crust)*

Preheat oven to 350 degrees.

Add frozen vegetables, bite size chicken pieces, cream of chicken soup, cream of cheddar soup, and milk to a large pot. Heat over medium heat until it begins to bubble, stirring occasionally.

Meanwhile, roll out pie crust to fit a 9x13 inch pan. This does not have to be perfect-just roll it out to fit most of the bottom and up some of the sides. Place rolled pie crust into 9x13 baking pan. Pour chicken mixture into dish. Roll out second pie crust and place on top of chicken mixture.

Bake for 40-45 minutes, or until chicken pot pie is bubbly and crust begins to brown. You can put the dish under the broiler for a few minutes to brown the crust further, but watch carefully so you don't burn it! Remove from oven and let sit for 10 minutes before serving.

*To make this dish healthier, you could only use one pie crust to top the chicken mixture. If you decide to do this, pour the chicken mixture into a 9x13 inch baking dish and top with one rolled out pie crust. You could also top the chicken mixture with unbaked biscuits or crescent roll dough.

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Nutritional Info
Servings Per Recipe: 12
Amount Per Serving:
Calories: 260.7
Total Fat: 10.6 g
Cholesterol: 36.0 mg
Sodium: 528.2 mg
Total Carbs: 25.5 g
Fiber: 2.3 g
Sugars: 1.3 g
Protein: 16.1 g

Pros:
-Easy to make
-Simple list of ingredients
-Great comfort meal
-Good leftovers
-Crowd pleaser

Cons:
-High in sodium

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