Description
A warm and creamy chicken pot pie made with tender chicken, veggies, and a velvety filling wrapped in a flaky crust.
Ingredients
- 2 cans Pillsbury crescent rolls or pie crusts
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the cooked chicken, frozen mixed vegetables, cream of chicken soup, and milk until well combined.
- Add garlic powder, onion powder, salt, and pepper to the mixture and stir well.
- Roll out one layer of the crescent rolls or pie crusts in a baking dish.
- Pour the chicken mixture into the lined baking dish, spreading it evenly.
- Cover with another layer of dough, sealing the edges to keep the filling intact.
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
- Let cool briefly before serving.
Notes
To prevent a soggy bottom crust, consider pre-baking the bottom layer for 5-7 minutes before adding filling.
