Happy Chicken Pot Pi Day!

As yesterday was Pi Day, I found it the perfect opportunity to make my favorite meal ever – chicken pot pie

I play around with recipes a bit when it comes to pot pies. I don’t think I’ve ever made the same pie twice . When I found this soup in the store, I knew I wanted to try this -

Broccoli Cheddar Chicken Pot Pie

2 cans condensed broccoli cheddar soup
About 1/3 can milk
1 bag (12oz) frozen broccoli and cauliflower
1 can (12.5oz) chicken breast
1 refrigerated rolled pie crust (or two if you want decorations)
Whatever spices you like (A secret: I almost never use spices in my pot pies. I’m lame, I know. I am also lame because I forgot to photograph my ingredients together.)


First, preheat your oven to 350 and defrost your vegetables in the microwave.

Pour your two cans of soup into a deep baking dish.

The soup is going to be a little too thick to work with so you want to add a little bit of liquid – but not TOO much. I find about 1/3 can of milk works. It’ll be less lumpy if you heat it, but idgaf.

Add your bag of veggies to the mix… 

…and then the yummy yummy chicken. Like all of the ingredients in this recipe, you can use fresh – but I love canned chicken. It’s quick and yummy.

Stir well…

Then add the most important and delicious ingredient of all – the crust. Eggwash if you wish. Sometimes I do, sometimes I don’t.

Since it’s Pi Day, we need a pi on top.

Bake until the crust is golden brown, about 30 minutes. Mine took about 40 because I used extra crust.

And enjoy! Happy Pi Day!