Chicken Pot Pie
A comforting dish featuring tender chicken, hearty vegetables, and a flaky crust, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 Refrigerated Pie Crust
- 2 Cups Cooked Chicken or Turkey, Shredded
- 1 Cup Mixed Vegetables
- 1 Can Cream of Chicken Soup
Instructions
- Preheat the Oven: Heat your oven to 425°F (220°C).
- Prepare the Crust: Roll out the refrigerated pie crust and place it in a standard pie dish.
- Mix the Filling: In a mixing bowl, combine the shredded chicken or turkey, mixed vegetables, and cream of chicken soup. Stir until all ingredients are evenly mixed.
- Fill the Crust: Pour the filling into the prepared pie crust, spreading it out evenly.
- Seal the Pie: Cover with another pie crust, seal the edges by pinching them together, and cut a few slits in the top crust to let steam escape.
- Bake: Place the pie in the oven and bake for 30-35 minutes, or until the crust is golden brown and bubbling.
- Cool and Serve: Allow the pie to cool slightly before serving to let the filling set.
Notes
For added convenience, use leftover cooked chicken or turkey. Allow the pot pie to cool a few minutes before cutting to avoid a soupy filling.