Before we go further, I want to let you know that everything is based on what you like. Choose veggies that you and your family will eat. I'm going to add done butternut squash to my next batch.
I am also more worried about if the food tastes good rather than if it looks good or stays together as an actual pie piece after cooked. I use this recipe interchangeable with turkey and chicken. It comes in handy after Christmas and Thanksgiving when you have leftovers.
Also season it with flavors that you like. I like italian seasoning, but a friend of mine used poultry seasoning instead and liked it, so use whatever works for you.
2 boneless/skinless chicken breast cubed (I normally use leftovers from a baked chicken or turkey)
1 large or 2 small potatoes peeled and diced
2 large carrots peeled and diced
1 celery stalk diced ( I'm not a huge fan if celery)
4 or 5 mushrooms diced (use more or less as your preference)
1 medium onion
2 pillsbury pie crusts
2 cans of cream of potato soup (or your preference of creamed soup)
1 tsp minced garlic
1 tbs olive oil
1 cup chicken stock
Here's how to cook it
Preheat oven to 400
Take your pie crusts out of the fridge. You want them to be cool, not cold.
If you are using chicken breasts instead of leftover chicken or turkey saute it in a small amount of olive oil and season lightly with the seasonings until done.
Sauté veggies and garlic in about 1 tbs of olive oil on med/high heat. Sauté them until your potatoes and carrots are about half way cooked add the meat. Add about 1/2 cup of chicken broth and simmer. Once simmering, add 2 cans of cream of potato soup. Turn heat down to med/low heat and warm it up until creamy. It will be a little thick but add in more chicken stock until it is slightly runny. You don't want it thick so that it tastes dry in the pie crust, but you don't want it soupy either. You are looking to be right in between those two textures.
Push your pie crust into your 9in deep dish pie pan. Make it as even as possible.
I use a deep dish because it goes really fast in my house. You can use a regular pie pan and freeze the leftovers. I try to make a double batch every time so that the next time I do it, all I need to do it thaw it and bake the crusts.
Pour your filling into the crust until its full and cover with the 2nd crust pinching the edges together. Make slits in your top crust to vent and put it in the over for about 40 minutes. Keep your eye on it because all ovens vary. It is done when
it is a golden brown.
If you see that your crust edges are browning more than you like you can cover
them with foil. If you are worried about this from the start you can cover them with foil and then uncover them for the last 10 minutes of cooking. I haven't had any problems though.
When it is done, slice and serve. I always slice it right away, but if you want it to be a little firmer you can wait about 10 minutes for it to cool a little bit.
If you have any variations or suggestions, please leave them in the comments!
You can also see this recipe among other from a variety of people at Tatertots and Jello.