Mama's Homemade Chicken Pot Pie - Tasty Tuesday

I absolutely love this recipe.  I can remember when my mom was here the last time and she made it.  I loved it, the guys not so much.  They just don't know what's good for them I tell ya!

Mama's Homemade Chicken Pot Pie

What You'll Need:

2 unbaked 9 in pie crusts
4 chicken breasts
4 TBSP canola oil
1 (8 oz) can carrots, drained
1 (8 oz) can potatoes, drained
1 (8 oz) can peas, drained
1 (8 oz) can green beans, drained
1 (8 oz) can corn, drained
1 (11 oz) can cream of chicken soup
1 (11 oz) can cream of celery soup
1/2 cup milk
Salt and pepper to taste

Fool-Proof Directions:

Preheat oven to 375 degrees.  Place Canola oil in large skillet over medium heat and heat oil.

Salt and pepper chicken breasts on both sides and cook in oil until no longer pink and juices run clear, turning once.  Set chicken breasts aside to cool slightly.

Combine carrots, potatoes, peas, green beans and corn in a large mixing bowl.   Add both soups and stir until vegetables are completely covered.  Stir in milk (you can add more milk but sauce should be slightly thick).

Once chicken has cooled enough to work with, chop into bite size pieces.  Stir chopped chicken into vegetable mixture being sure all ingredients are covered well with sauce. Add salt and pepper if desired.

Place one piecrust into the bottom of a pie plate.  Pour chicken mixture into piecrust.  Top pie with the other crust and crimp the edges to seal.  Make a criss cross in the middle of the top crust to vent the steam and keep the pie from bubbling over.

Bake 1 hour or until crust is browned.  If edges should start to over brown cover with aluminum foil until top is brown.

Mama's Tip:  You can use fresh or frozen vegetables if you prefer.  If using frozen vegetables allow them to come to room temperature before mixing.  If using fresh vegetables be sure to clean, peel and chop vegetables before placing in pie.