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Not too many pictures, but I had some smoked beer can chicken left overs and used them in a chicken pot pie.
I also used:
2 refrigerated pie crusts
1 can cream of potato soup (plus half can of water)
1 can of mixed veggies
First I unrolled one of the pie crust in my dish. Be sure to poke some holes in the bottom of the crust. I baked it on 450 for 10 minutes to give it a "head start".
While that was baking, I put the cream of potato soup, the can of mixed veggies and my left over chicken in a pot and simmered them until hot. Salt and fresh cracked black pepper to taste.
Pulled the bottom crust out of the oven and poured in my filling mixture and a little more CBP.
Then top this with the other crust making sure to seal your edges and also cut some holes in the top crust for steam to escape. Put back into the oven for about 15 minutes or until your top crust is golden brown.
Hee hee...."SM" for either Smoked-Meat or Sweet Magnolia
Plated pick of my smoked chicken pot pie.
This one turned out a little more dry than I would have liked. I think I had too many veggies and too much chicken for the amount of soup I used. They usually end up pretty nice like this one:
Just remember that if you use a bottom crust, it is best to bake that on its own for about 10 minutes.
It is also best to heat up your fillings instead of putting them in the pie cold. If you do not heat them up, your pie crust may burn or you'll find your self having to cover the pie crust with foil to prevent burning as it will take more time for the filling to heat up than for your pie crust to bake.
Sometimes I use frozen mixed veggies instead of canned. If using frozen, put in a pot with the soup and simmer making sure the veggies are tender before adding your chicken.
All in all it's a quick, simple and hearty meal and, much like a fatty, you can do so many things in a pot pie.
Thanks for looking!
I also used:
2 refrigerated pie crusts
1 can cream of potato soup (plus half can of water)
1 can of mixed veggies
First I unrolled one of the pie crust in my dish. Be sure to poke some holes in the bottom of the crust. I baked it on 450 for 10 minutes to give it a "head start".
While that was baking, I put the cream of potato soup, the can of mixed veggies and my left over chicken in a pot and simmered them until hot. Salt and fresh cracked black pepper to taste.
Pulled the bottom crust out of the oven and poured in my filling mixture and a little more CBP.
Then top this with the other crust making sure to seal your edges and also cut some holes in the top crust for steam to escape. Put back into the oven for about 15 minutes or until your top crust is golden brown.
Hee hee...."SM" for either Smoked-Meat or Sweet Magnolia
Plated pick of my smoked chicken pot pie.
This one turned out a little more dry than I would have liked. I think I had too many veggies and too much chicken for the amount of soup I used. They usually end up pretty nice like this one:
Just remember that if you use a bottom crust, it is best to bake that on its own for about 10 minutes.
It is also best to heat up your fillings instead of putting them in the pie cold. If you do not heat them up, your pie crust may burn or you'll find your self having to cover the pie crust with foil to prevent burning as it will take more time for the filling to heat up than for your pie crust to bake.
Sometimes I use frozen mixed veggies instead of canned. If using frozen, put in a pot with the soup and simmer making sure the veggies are tender before adding your chicken.
All in all it's a quick, simple and hearty meal and, much like a fatty, you can do so many things in a pot pie.
Thanks for looking!
for the plug too...be it for you or Smoked-Meat! 
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Pure comfort food.
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