Just Add Butter: Recipe 5

Chicken Pot Pie is pretty much one of my favorite meals of all time.  I’ve eaten chicken pot pie from the recipe many times, compliments of one of the sweetest ladies in my hometown.  She was sweet enough to pass along the recipe when Coach Husband & I were married but I have never ventured to attempt on my own until recently. 

Tonight we enjoyed Chicken Pot Pie and the sweet memory of women that have invested in me over the course of my life.  So grateful for parents that moved to small-town Texas and gave me a town to call my own with people who loved me enough to be involved in my life.

Chicken Pot Pie

2 chicken breasts

1 bag mixed vegetables

1 can cream of celery

1 can cream of chicken

2 deep dish pie crusts

Boil chicken until cooked through

Combine soups & vegetables in a large mixing bowl

Cut chicken in bite sized pieces and add to the soup mixture.

Line pan with pie crust & add chicken/soup mixture.

Top with pie crust and cut slits in the top.

Bake on 400 degrees until golden brown.

finished product

I’ve also eaten this pot pie with turkey instead of chicken and it was just as wonderful!  Mrs. Doreen was also famous for making multiple pies and freezing them to be baked at a later date.