Chicken Pot Pie

When I think of fall, I think of chicken pot pie...

And when I think of one of my favorite dishes that my mom made when I was younger, I think of this chicken pot pie!

This is really a great recipe for that fall evening when you want a good, home cooked dinner! I have made this so many times for company, and they have all loved it!

Total Time: 1 hour, 10 minutes
Prep Time: 40 minutes
Bake Time: 30 minutes

Yield: Serves 4-5

Ingredients:

• 1 9" pie crust
• 3 carrots, sliced
• 1 medium onion, diced fine
• 8 oz. mushrooms, cut in quarters
• 1 pound chicken tenders, diced
• Vegetable oil
• 1/2 teaspoon salt
• 1 can cream of broccoli soup
• 1/2 cup milk
• 1/4 teaspoon ground pepper
• 8 oz. can corn, drained
• 16 oz. can whole potatoes, drained and diced

Directions:

1. Let the pie crust come to room temperature.
2. In a large skillet heat 1 Tablespoon oil over medium heat. Cook carrots, onions, and mushrooms, adding 2 Tablespoons water to steam. Cook until tender, about 10-15 minutes. Remove from pan and set aside.
3. Preheat oven to 425 degrees F.
4. In the same skillet, heat 2 more Tablespoons of oil and cook chicken with salt until cooked through, 5-10 minutes. Stir in the broccoli soup, milk, pepper, corn, and potatoes. Let simmer until potatoes are tender.
5. Add the mushrooms, carrots and onion back into the pan and stir to combine.
6. Remove from heat and place in a 9 or 9 1/2 inch pan plate. (I have a 9 1/2 that I use for this, to prevent spilling. This does work fine with a 9" plate, though! You may simply want to put a piece of foil under the dish.)
7. Cover the dish with the pie crust and fold the outside edge under to seal. Then, using a fork, crimp the edge the whole way around the dish. Cut a few small vents in the center of the pie with a sharp knife.
8. Place in the oven and bake for 25-30 minutes, until golden brown. Enjoy!