This make a perfect freezer meal also. Make up a couple ahead of time without cooking. Cover them with foil and freeze. Just thaw and cook, when you are ready to eat it.
If you are vegetarian or don't like chicken, you can easily leave it out and substitute the cream of chicken for cream of mushroom or something similar. Although If you want the chicken in it... this is a great way to use your Canned Chicken.
Also, if you don't like a certain veggie, then leave it out. You can fill it with anything you like. My favorite, is the squash. Oh boy it's so good in there! You can use fresh or frozen veggies. When they are cheap and I have a little more time, I like the fresh ones better. It just makes the dish taste so much healthier. I put everything in there raw when I am using fresh veggies. The only thing is, the carrots are still a little firm when it's done, so if you like them soft, just steam them for a couple of minutes and then throw them in. I like them still a little firm.
When using frozen ones, I just put them in straight from the freezer, but you can thaw them if you want. I'm all about skipping any unnecessary steps! One step that I keep, is laying the veggies down separately and then adding the sauce. I like to make sure that each bite has a little of everything. When it's heated, the sauce melts down and coats everything nicely. You can however, just mix it all together and throw it in. That works too.
One more thing... The pie crust, you can get in a box in the refrigerator section near the biscuits. It already comes with a top and a bottom crust. You just need to make sure to have a pie plate.
Chicken Pot Pie
Sauce:
1 small can cream of chicken
1 cup sour cream
½ tsp salt
¼ tsp onion powder (or you could use diced onion)
Dash of garlic salt
Dash of pepper
1/2-1 cup shredded or diced cooked chicken
Vegetables ( fresh or frozen) about 3-4 cups (broccoli, cauliflower, green beans, peas, corn, zucchini, yellow squash, carrots etc)
Refrigerated pie crust (a top and a bottom)
Mix your sauce in a bowl and set aside. Lay uncooked pie crust in a 9 inch pie pan. Place vegetables and chicken in next, making sure that each one is distributed evenly. See Pict below. Fill to the top with vegetables.
Next, pour the sauce over the veggies, and top with remaining pie crust. Cut off excess crust and crimp the edges. Cut a "t" in the center and fold back the sections. See pict below. This allows the inside to cook and release the excess moisture. It makes it look pretty too.
Bake at 350 degrees for about 30-35 minutes, until crust is golden brown. Slice and serve.
