A friend once gave me her recipe for chicken pot pie and it is one I have made again and again over the years. I love how easy it is to throw together, and it is one of those meals where leftovers are just as good as the next day- which is perfect if you know you will be on the go and need something quick.

Over time, I have made a few changes to the original, which is honestly one of the best things about this kind of recipe. This easy chicken pot pie does not have exact measurements and you can really make it your own based on what you love and what you have on hand.

Easy, No-Recipe Chicken Pot Pie

Ingredients:

• 2-3 chicken breasts
  Note: You could also shred a pre-cooked rotisserie chicken, or cook your chicken breast in the crockpot with a small amount of water (just enough to cover the bottom of the stone wear) and shred it once the chicken is cooked and tender.
• 1 15oz can of Cream of Mushroom
• 1 15oz can of Cream of Chicken
• Frozen Mixed Vegetables
• Mushrooms (optional)
• Pie Crust

Instructions:

1. Preheat the oven to 425°.

2. Dice the chicken and cook in a pan with a drizzle of olive oil until it is no longer pink in the center. (Omit this step if you are using rotisserie chicken or if you have pre-cooked and shredded the chicken breasts in a crockpot.)

3. In a large bowl, combine the cooked chicken, 2 cans of soup, chopped mushrooms, and frozen vegetables. Add salt and pepper to taste. You will want the mixture to be thick and evenly coated, with just enough soup to cover everything without excess.

4. Grease a round CorningWare dish and line it with one of the pie crusts.

5. Pour the Chicken and vegetable mixture into the pie-crust lined CorningWare dish.

6. Lay the second pie crust on top. Fold the edges slightly over the side of the dish and cut holes in the center to vent.

7. Cover the edges of the pie crust with foil. This will help to prevent the edges from burning while the pot pie cooks.

8. Bake for 45 minutes and then remove the foil. Bake for another 10-15 minutes until bubbly. If the pie crust has not browned on top, you can broil it for a few minutes. The broiler can cause food to burn quickly, so just make sure that you are keeping a close eye on it.

9. Allow the pot pie to rest for 10-15 minutes before serving to allow the filling to thicken and set.

If you try this easy no-recipe chicken pot pie, I would love to hear how you made it your own! Leave a comment and let me know what you added or changed!