My mom’s EASY Chicken Pot Pie Recipe

IMG_1873As I said in a previous post, my mom had a strict food budget.  This chicken pot pie does not claim to use the freshest vegetables ever; however, it definitely is the least expensive chicken pot pie you will cook.  It is so easy and can be made in an hour.

 

Ingredients for easy chicken pot pie:

2 cans of boneless, white meat chicken or 4 chicken breast that have boiled to 165-170 degrees and diced.

1 can of Veg-all, drained

1 can of Campbell’s Cream of Mushroom Soup

4 boiled eggs

1 eight count canned biscuits

Preheat oven to 375º.

Layer all ingredients in a casserole dish.  Top with canned biscuits, try not to overlap them as it will prevent the biscuits from cooking through.

Cook at 375º for 35-40 minutes or until hot, bubbly and canned biscuits are cooked through.

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I still use the same pan that my mother used to make her chicken pot pie.

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Bottom layer: shredded chicken

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Next layer: 1 can of Veg-all

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Four boiled eggs – chopped

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Yummy end result!

 

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