Chicken Pot Pie

I try to save money every chance I get, and I try to cook from scratch as much as I can.  I use leg quarters because they are cheaper, and they produce a very good broth that can be used for making the cream of chicken soup to put in this recipe.  This recipe can be made in a large casserole dish, a couple of smaller casseroles or even individual pies.


Ingredients:


4 - Chicken leg quarters (cooked, pulled from the bone and cubed).  I think it is about 4 cups of cubed chicken.
1 - recipe of Cream of Chicken soup found on this blog
1 1/2 - 2 cups of cubed carrots (you can use frozen but I like to start from raw)
2 cups of cubed potatoes
2 cups of frozen peas
2 cups of corn (can be frozen or cut fresh)
1 - recipe of pie crust found on this blog


Directions:


Prep all veggies.  Measure the ingredients for the crust and place in the refrigerator.  Place the carrots in a pot, cover with water and bring to a boil.  Boil until partially tender, about 5 minutes.  Add the potatoes and boil another 3 - 4 minutes.  Then add the peas and corn and turn off the heat and leave the veggies in the pot.  Begin making the cream of chicken soup.  As the broth and milk are coming to a boil, drain the veggies.  Once the soup is complete, mix the chicken, veggies and soup together in a large bowl.  Prepare the pie dough.  Put your mix into a casserole dish or whatever you are baking it in, top with pie dough.  Bake at 350 for 40 - 45 minutes for the larger casserole, 30 - 35 for the smaller casserole or 20 - 25 minutes for the individual servings.  You can adjust the time to match the color you desire on the crust.