Description
A comforting and hearty chicken pot pie filled with creamy chicken and vegetables, topped with a flaky crust.
Ingredients
- 1 (12-ounce) can of cream of chicken soup
- 2 cups cooked chicken, shredded or diced
- 1 bag frozen mixed vegetables (carrots, corn, green beans)
- 2 refrigerated pie crusts
- Salt, to taste
- Black pepper, to taste
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the chicken, cream of chicken soup, frozen vegetables, salt, and pepper.
- Spray a pie plate with cooking spray.
- Roll out the first pie crust and press it into the greased pan.
- Pour the filling into the pie crust.
- Cover with the second pie crust and pinch the edges together to seal.
- Make small slits in the top crust to vent steam.
- Bake for 60 minutes or until the filling is bubbly and the crust is golden brown.
- If edges brown too quickly, cover them with aluminum foil.
- Allow to rest for a few minutes before slicing and serving.
Notes
Serve with a simple salad or fresh bread. Leftovers can be stored in the refrigerator for up to four days.
