This is one of my top three recipes to make with left over roast chicken. I make Cheater’s Chicken Pot Pie during the week when I only have a few minutes to throw a meal together. There are great recipes out there for pot pies that use puff pastry, fresh veggies that you saute in irish butter, and ones that you need to chop every herb from your garden. This is not one of those! It is a practical recipe for a busy person who needs a quick dinner that has everything in one pot.
Looking for some other recipes to try? Check out my Great Recipes Page for other easy recipes your family will love.
Cheater's Chicken Pot Pie
Heat oven to 425 degrees.
In pie plate mix the water and soup, then stir in seasonings and veggies
Place chicken pieces in the pie plate. Make sure they are distributed evenly so everyone gets some.
Cover with crust. Cut at least 3 slits in the crust to vent. The gravy is going to bubble out, so make sure to put your pie plate on an old cookie sheet so you won't have to clean your oven afterwards. (Wrap 1 inch wide strips of foil on the edges of your crust to keep it from burning.)
Bake for 30 minutes, or until crust is golden brown.
*You can trade the canned veggies for 1 cup of frozen veggies that have been completely dethawed.
*You can trade the chicken for 1 cup of cooked turkey - great after Thanksgiving.