Green Chile Chicken Pot Pie

This pot pie recipe does take some time, but it is super easy and just what you would want on a cold winter day! It is very easy to substitute for whatever vegetables you enjoy in your pot pie, just stay with the measurement of 2 cups to avoid over stuffing your pot pies. The ingredients are simple but the taste is impressive!

Servings: 4

Difficulty: Easy

Ingredients:

1 ½ cups of cooked, shredded chicken

¼ cup diced onions

2 cups of mixed chopped vegetables of your choice – we chose carrots, celery and sweet corn

1 cup cheddar cheese, shredded

1 can cream of chicken

1/3 cup diced green chile (adjust to your liking)

1 garlic clove, minced

1 Package of Pie Crusts (two crusts per package)

Method:

Preheat oven to 350 degrees

*The easiest way to make this is to use a 9x9 inch baking dish, therefore making one big pot pie.  This is how we will address the method of this recipe. However, you can also use small ramekins making 4-6 individual pot pies depending on the size of your ramekins.

Grease the baking dish/dishes. Place one of the pie crusts on the bottom of the baking dish.

Combine the chicken, onions, vegetables, cheddar cheese, cream of chicken, garlic, and green chile in a bowl. Mix well.

Add the mixed ingredients into the dish.

Place the other pie crust on top of the dish folding the edges together. Poke holes in the top of the pot pie with a knife or fork so that some of the steam can escape during baking.

Cook 50 minutes or until the crust is golden.