Pantry Challenge: Homemade Chicken Pot Pie

I'm challenging myself to create meals using only what we already have in our freezer and pantry. Today’s creation? Homemade Chicken Pot Pie!

It turned out absolutely delicious! Here’s what I used:

1 can cream of chicken soup

1 can mixed veggies

½ can diced potatoes

½ can diced carrots

½ can green beans (leftover from yesterday)

1.5 to 2 lbs chicken legs, cooked and deboned (use chicken breast for a lighter option)

1 cup chicken broth

Jiffy pie crust mix, prepared as directed for two crusts

Seasoning: I didn’t add salt since I used canned veggies. Instead, I used Pink Peppercorn Lemon Thyme by Spiceology. If you want to come close to replicating the flavor, mix together:

1 tbsp lemon zest

1 tsp cracked black pepper

1 tbsp thyme

1/2 tsp sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp pink peppercorns (can omit)

1 tsp citric acid (can omit)

How I made it:

1. I mixed the veggies, chicken, cream of chicken soup, broth, and seasonings in a bowl.

2. I lined a 2-inch deep pie pan with one of the crusts (it wasn’t perfect, but hey, rustic is a vibe!).

3. Pour in the chicken mixture and spread it out evenly.

4. Covered it with the second crust. (Next time, I’ll brush melted butter on top for a golden finish!)

5. Baked at 425°F for 20 minutes. No need to prebake the crust!

It came out warm, hearty, and super satisfying. Mission "pantry challenge" is off to a great start!

Notes:

I cooked my chicken legs for 25-30 min in my Instant Pot with a cup of water on high pressure.

To debone your chicken legs once cooled a bit but still warm place in a zipped zipper gallon baggie. Smush and squish the bag lying flat on the counter to remove the chicken from the bones. Then pour out on a large cutting board and pick out the bones and fat pieces. Chop into bite-size pieces and add to the veggie mixture.