Chicken Pot Pie Recipe

This is one of our all-time favorites, Chicken Pot Pie.  In our family, every recipe gets a rating out of 8 - 8 members in the family and how many like it.   This gets a 7/8 as one son doesn't like different foods put together in casserole-style dishes or main course pies but that just means more for the rest of us!  I ususally give him the same ingred. separately on a plate. 

RECIPE

Preheat oven to 400 d. Fa.

• 1 can of Cream of Chicken Soup (or homemade recipe made thicker.)
• 1 cup of cooked, chopped chicken,
• 1 cup of potatoes, diced (I use uncooked but it doesn't matter),
• 1/2 cup of diced carrots, (                        "                             ),
• 1/2 cup of diced onions,  (can be fried or raw)
• 1/2 cup of kernel corn,
• 1/2 cup of peas.

Mix all ingred. together.  Cook empty bottom pie shell at 400 d. Fa. for 7-10 mins.  Add mixture and cover with uncooked pie shell.  Bake at 400 d. Fa. for 15 mins. then lower oven to 300 d. Fa. and continue baking for 45 mins. 

Note*  I found that a total of 4 cups of ingred. worked fine.  You can add more chicken, fewer vegetables or any combination of different veggies.  I've used celery, broccoli, cauliflower, turnip, cabbage, green and yellow beans, brussel sprouts (not all at once, of course!) and it turns out fine.  Just a matter of personal preference.