Recipe Card: Kylee’s Chicken Pot Pie

What says comfort food better than chicken pot pie? Husband’s cousin, Kylee, shared her recipe and I absolutely love it. You can choose your veggies, I use as many fresh as I can, and play with the various seasonings to make it fit your tastes!

Kylee’s Chicken Pot Pie

Olive oil

1 pound chicken

3 stalks celery

4 carrots

Minced onion (she uses real onion)

Minced garlic

1C frozen peas

1C frozen green beans

Seasoning (She uses thyme, salt, pepper. I used celery salt, parsley, bay leaves, Rosemary, oregano, salt, pepper, garlic powder.)

1 can cream of chicken soup (she uses cream of mushroom)

Frozen crust (She uses a Pillsbury one that is square. I could not find that so I just used a generic brand deep dish crust. You want the one with two crusts so you have one for the top.)

Cook chicken in olive oil until browned. Put aside in large bowl.
Sauté chopped carrots, celery, onion, and garlic covered in olive oil until soft. Add frozen veggies and sauté until thawed. Add seasoning. Put all veggies into bowl with chicken.
Add soup to bowl and mix well.

Place filling into pie crust. Cover with other pie crust. Bake as instructed.

{To make this freezer friendly, all I did was prep the filling as listed above and then put it into a freezer bag instead of into the crust. When I was ready to use it, I just thawed, poured the filling into a pie crust, and baked. It was great!}