Description
A comforting chicken pot pie made with just four simple ingredients, perfect for busy weeknights.
Ingredients
- 1 refrigerated pie crust
- 2 cups leftover cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the refrigerated pie crust and press it into a pie dish.
- In a mixing bowl, combine the shredded chicken, frozen mixed vegetables, and cream of chicken soup. Stir until well combined.
- Pour the chicken mixture into the prepared pie crust.
- Cover with a second pie crust, crimp the edges, and cut slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool slightly before serving.
Notes
Use leftover rotisserie chicken for convenience and consider brushing the top crust with egg wash for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American