The Chicken Pot Pie originated from Greece. They took cooked meats and placed them in open pastry shells that were called “Artocreas”. It was the Romans who added the top crust making Chicken Pot Pie into an actual pie.
This recipe I'm sharing is a family favorite. It will be yours, too, once you try it.
1 can Cream of Chicken Soup
2/3 cup milk
1 package (12 ounces) frozen mixed vegetables thawed
1 cup cubed cooked chicken or turkey
1 double refrigerated pie crust
Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.
Place and fit pie sheet on bottom layer of pie pan. Place chicken mixture on top. Add the final pie crust and flute edges.
Bake for 20 minutes or until the topping is golden brown.