The Perfect Buttery Chicken Pot Pie

This recipe is a slightly altered version of one that a church member brought for me after the birth of my son. It is so delicious, I make it many times throughout the year especially when it is chilly. It heats up nicely for leftovers too.

Ingredients:

Box of 2 sheets of pie crust
3 chicken breasts cubed
1 8oz can cream of chicken condensed soup
4oz chicken broth
1 can peas and carrots
1 can diced potatoes
3/4 stick of salted butter
salt & pepper

Instructions:

1. Preheat your oven to 350
2. Remove your pie crust sheets from refrigerator. (Note* room temperature dough molds to a pie dish much easier than cold dough)
3. Cut chicken into cubes and season with salt and pepper
4. Heat 2 tablesoons butter in cast iron skillet. (Note* any large pan will do in a pinch but I prefer a cast iron skillet) when the butter is good and hot toss in your chicken so it gets a little crispy, then cook thoroughly.

5. In a large mixing bowl mix together the broth, canned veggies & potatoes, soup, and half of what's left of the butter melted.

6. Roll out one of the sheets of pie crust and lay it into a pie dish. Stretch it so that there is an even amount of dough hanging over the side.
7. Put the chicken in the pie first. (Note* This is to ensure that the chicken is equally distributed around the pie, you don't want a portion that is all veg and no meat)

8. Pour in the mixture of the rest of the ingredients.
9. Cover the pie with the second sheet of pie crust, pinch the ends together.
10. Use the rest of the melted butter on the top crust, this creates a crisp flakey brown crust.

11. Cook for 60 minutes, let cool for about 30 minutes

Here is a helpful hint.

Place a larger flat pan on the rack below your pie. Pies like this like to bubble up and drip, not a very pleasant surprise the next time you use your oven because your entire house will fill with smoke from the burning butter drippings.