If you want to see her yummy video, click here.
Here's my version:
Homemade Chicken Pot Pie
2 chicken breasts, boiled, deboned, and shredded
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of frozen mixed vegetables (corn, beans, carrots)
salt and pepper to taste
2 frozen pie crusts, thawed
Cooking the chicken:
Season two chicken breasts with salt and pepper. Then boil until done in chicken broth. Be sure to season the broth. I use Herbox Sodium-Free Chicken broth packets, so I always have to add some salt to taste. Remove chicken from broth, allow to cool, then debone. Set aside. Reserve some broth for the sauce portion of this dish; the rest can be frozen for later use. * I boil my chicken in broth to add more flavor to the broth.
Preparing the sauce:
Over medium-low heat, add cream of mushroom, cream of chicken and broth to a medium saucepan. Allow to heat through until all creams are well blended. Add shredded chicken and frozen vegetables. Then add half-and-half until desired consistency is reached. Season with salt and pepper to taste.
Preparing the crust:
Unroll and place one pie crust in the bottom of a baking dish. Preheat oven to 350 degrees F. Place pan with crust in oven while oven is preheating. Allow to brown slightly on the bottom, then remove. Pour chicken/sauce mixture into baking dish. Unroll and place the top crust over the mixture. Break away pieces that overlap pan and use them to cover spaces on the sides of the pan. Cut a slit in the center of the top pie crust. Place in oven and bake between 45 minutes to 1 hour. If dish is done and pie crust isn't brown enough, brown underneath the broiler for a few minutes. Be careful not to turn away, not even for a second, or you will have what my family calls a "Cajun" styled dish. Trust me!
* The next time I make this dish, I'm going to try it using the Bisquick Mix that you pour over the sauce. It bakes up to such a lovely crust. I've never tried it on a chicken pot pie, but I have on some quick cobbler dishes. Yum-O!