Double Crust Chicken Pot Pie

Double Crust Chicken Pot Pie

Adapted from Homemade Gourmet


Servings Per Recipe: 6 servings





1  10.75-ounce  can cream of chicken soup  

1/2  cup  milk  

2    refrigerated pie crusts, at room temperature  

8  ounces  frozen mixed vegetables  

2    Homemade Gourmet® Grandmothers Sunday Roast seasoned chicken breasts, cooked and chopped 



1. Preheat oven to 375°. In a large bowl, cook vegetables in ½ cup water in microwave for about 5 minutes; drain any liquid. Add chicken, soup and milk; stirring well to combine.

2. Lightly spray the bottom of a 9″ pie plate with nonstick cooking spray. Line the bottom of the pie plate with a single crust. Fill pie shell with the vegetable/chicken mixture.

3. Top pie with second crust, pinching edges together. Cut vents in the top of the pie crust.

4. Place on a baking sheet and bake for 35-45 minutes or until golden brown.


Grandmothers Baked Chicken Breasts

Adapted from Homemade Gourmet


Servings Per Recipe: 8 servings





3  pounds  boneless, skinless chicken breasts  

6  tablespoon  Homemade Gourmet® Grandmother’s Sunday Roast Seasoning Mix  

1/2  cup  butter or margarine, cut into pats  

1/2  cup  sour cream, optional  



1. Preheat oven to 325 degrees. In a zip top bag, place chicken breasts and seasoning. Securely close bag and “SMOOSH” to coat chicken breasts.

2. Place coated chicken breasts in greased 13x9x2 baking dish and top with butter.

3. Bake covered for 1 hour and 15 minutes or until chicken is no longer pink in center and juices run clear.

4. Serve with a dollop of sour cream on top, if desired.


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