Chicken Pot Pie

Who knew that making chicken pot pie was so easy?

While my husband and I love chicken pot pie, I've always been happy with the refrigerated Mrs. Budd's. My children have never had pot pie because there's not enough in the premade ones I buy for all 5 of us.

This recipe is very simple and used mainly ingredients that I tend to have on hand. The filling was all cooked on the stove top - including the raw chicken which was cooked in the already thickened broth. The only change I made to the recipe was to add cubed potatoes which I cooked partway in the microwave (and perhaps should have cooked just a bit longer).

After cooking on the stove top, the mixture is poured into a 9x13 pan, covered with cream biscuits (or a pie crust), and baked for only 20 minutes. From start to finish, the whole pie took less than 45 minutes to cook.

A perfect meal after a cold day out on the slopes!