San Giorgio Chicken Pot Pie Recipe

When it comes to comfort food there are several dishes that top my list. Mom’s meatloaf, veggie beef stew, chicken pot pie, baked macaroni and cheese, and baked ziti…just to name a few. When it comes to chicken pot pie I like to make the San Giorgio recipe that is printed right on the back of their package of Pot Pie Squares. The recipe is below. It will yield 4-6 servings.

San Giorgio Chicken Pot Pie Recipe

2 lb. chicken pieces (breasts, thighs, legs)
2 cups carrots, sliced
1 cup celery, sliced
3/4 cup onions, sliced
10 cups water
4 chicken bouillon cubes
1/2 package (6 ounce) San Giorgio Pot Pie Squares, uncooked
salt
ground black pepper

My Variations– I like to add parsley to the soup when I add in the ingredients. You can use dried or fresh. In addition, I toss in 2-3 cups of peeled, chopped, white potatoes.

In a large saucepan, sti together chicken, carrots, celery, onion, water, and bouillon cubes. Heat to a boiling, reduce heat. Cook, uncovered, about 1 hour or until chicken is tender and cooked through. Remove chicken reserving the broth. Remove skin and bones from chicken, cut chicken into small pieces.

Heat reserved broth to boiling, stir in the pot pie squares. Boil 12-14 minutes, stirring frequently until the pasta is almost tender. Add the chicken, salt, ground black pepper to taste. Heat thoroughly. Serve.

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