Classic Chicken Pot Pie

This basic chicken pot pie combines shredded chicken, vegetables, and a creamy filling between flaky pie crusts. You can also leave off the bottom crust and use only a top crust for a simpler version.

Ingredients

• Pie dough, homemade or store-bought, for a double-crust pie
• 1 can cream of chicken soup or homemade cream of chicken sauce
• Frozen mixed vegetables, as needed
• 2-3 cups shredded cooked chicken
• 2 tablespoons butter, melted

Directions

1. Preheat the oven to 375F.
2. Lightly flour your work surface and roll one piece of pie dough into a circle large enough to fit your pie pan.
3. Place the dough in the pie pan and gently press it into the bottom and sides.
4. Roll the second piece of dough into a circle for the top crust and set it aside.
5. In a mixing bowl, combine the vegetables, shredded chicken, and cream of chicken soup or homemade sauce.
6. Spoon the chicken filling into the prepared pie shell.
7. Cut several slits in the top crust to allow steam to escape. Kids can also use a small cookie cutter to cut a decorative shape from the center.
8. Place the second crust over the filling. Trim excess dough and pinch or crimp the edges together.
9. Brush the top crust with melted butter.
10. Bake for about 30 minutes, or until the filling is hot and the crust is golden brown.
11. Allow the pot pie to cool briefly before cutting and serving.