We’re currently experiencing some warmer than usual temps in Minnesota., but last week when I made this we had a hard frost. There’s nothing like a delicious chicken pot pie on a cold evening. If you’re looking for comfort foods to feed the family this chicken pot pie is sure to please and you’ll still have plenty of leftovers.
I could have made three pies with all the filling I had, but I didn’t have enough pie crust. You can cut back on the recipe or freeze for later. I plan on making individual pies with the leftover filling.
This chicken pot pie is a little time consuming. Probably takes an hour to prepare, not including cooking time (which is another 30-40 minutes). I’m sure this chicken pot pie could be made using Campbell’s Cream of Chicken Soup and canned or frozen vegetables (cutting the time down to nothing), but where’s the love in opening a can?
I’m not a huge fan of thyme and my daughter gets headaches from the smell of it cooking so I didn’t use any in this recipe – just salt and pepper to taste – but you could certainly add a teaspoon or two if you enjoy it.
I hope you love this chicken pot pie as much as we did. I meant to take photo of it all plated up, but someone stuck a fork in it and ate half of it before I got the camera out.