I was flying solo last night for dinner so I picked up a rotisserie chicken from Publix. Those things are the shit. They are usually my go-to meal when I don’t feel like cooking. Now I have more than half of a chicken left over in my fridge – which turns out to be the perfect amount for a bangin’ chicken pot pie.
I got this recipe from my mama – it’s such a no brainer and sooooo freaking delicious. Last time I made it, my husband and I pretty much finished the entire thing in one sitting. We are pigs and have no shame.
Quick and Easy Chicken Pot Pie
2 diced Carrots
1 can of Cream of Potato Soup
1 can of Cream of Chicken Soup
2/3 cup of Milk
1/2 cup of Peas (frozen)
8 oz chopped Chicken (you can use turkey too!)
1 package of Pillsbury Pie Crust (2 sheets come in one package)
Pre-heat oven to 400 degrees.
Mix all the ingredients in a large bowl. Gently place one of the sheets of pie crust in a 9 inch round pie dish. Once all the ingredients are mixed together, add it to the dish. Next, place the other pie crust on top, pinch the ends closed and put 2 slits on the top.
Bake for 45 minutes.
Boom-dinner is served.
