Easy Chicken Pot Pie

Last night I got off work kinda late. I knew the leftovers were officially dusted off. However, I still wanted to make something warm and comforting but with less time. I literally pulled this together too quickly. The good old chicken pot pie was what I decided to go with. A southern winter staple food. So how I did I pull this together so fast? Welp guys, I cut some serious corners. This is just to let you know you can really make your family a good meal without it being this huge project.

Filler Ingredients:

1 Whole Rotisserie Chicken (meat removed from the bones)

2 cans of condensed cream of chicken soup

1 1/2 cup of buttermilk

2 celery stalks diced

3 cloves garlic chopped

1/2 cup peas

1/2 cup corn

1/2 cup of onion

Fresh rosemary chopped

Sea salt

Black pepper

2 tablespoons of Maggi Chicken Bouillon

Crust:

5 frozen pie crusts

Equipment: 9 x 13 inch pan

Maggi Granulated Chicken Flavor Bouillon, 15.9 oz

Preheat oven 350 degrees. While your pie crusts are thawing mix up the filling of the pie. In a large bowl, combine the filler ingredients, season and stir it well. Line the bottom and sides completely with the pie crust. Pour in your filler and make sure it is even across the pan. Then cover the top with remaining pie crusts. Bake for 1 hour and 15 minutes until the crust is nice and brown. I don’t care if it doesn’t look the cutest. The job was done and everyone loved it. You will thank me later when you are rushing home from work. Lol!

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