(Semi)Semi-Homemade Chicken Pot Pie

Nicki sent in this recipe.

This is an easy chicken pot pie that I often make for families in the church. People seem to love that it's a bit different from traditional pot pie because it contains noodles.


Pouch of Wyler's Chicken Noodle Soup mix

1 lb. boneless chicken breast,
cooked and cubed (I boil the chicken in water until done.)

Small bag of baby carrots (chop carrots in half)

1/2 bag of frozen peas

Favorite pie crust (I use 2 boxes of Jiffy's-just add water-pie crusts.)
Follow directions on back of Wyler's soup mix pouch. You can do it on the stove-top or in your crock pot. I, usually, do the crock pot method. Empty the soup pouch contents into the crock pot, add water, add chicken, add vegetables, and set it on High for a couple of hours, or until the vegetables are tender.

I usually make the pie in a 13"x9" casserole dish, however, you could also make it in two 8" or 9" pie plates. Make enough crust for a bottom and top crust in the dish that you decide to use. Roll out crust for bottom and place in dish. Pour soup mixture in crock pot, into dish. Add pie crust on top, making sure to leave slits on the top crust to allow venting.

Bake in a preheated 375° oven for about 1 hour, or until crust is golden brown...or burnt.