
This easy chicken pot pie recipe is a delicious and comforting meal, perfect for any time you want a warm and hearty dish. Made with store-bought pie crust, this recipe is simple and quick, and guaranteed to be a crowd-pleaser.
Ingredients:
- 3 cups cooked, shredded chicken breast
- 1 can (10.5 oz) cream of chicken and herbs soup
- 1 can (14.5 oz) chicken broth
- 1 bag (16 oz) frozen mixed veggies
- 1 tablespoon dried parsley
- Salt and pepper to taste
- 2 refrigerated 9” pie crusts
- 1 egg, beaten
Instructions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the cooked chicken, cream of chicken and herb soup, chicken broth, frozen mixed veggies, dried parsley, salt, and pepper. Stir well to combine.
- If using a 9 x 13-inch casserole dish, roll out one pie crust to fit the bottom of the dish. If using a round pie dish, simply place the pie crust inside. Poke holes in the crust with a fork.
- Spoon the chicken and veggie mixture evenly onto the pie crust.
- Stretch the second pie crust and place it on top of the chicken/veggie mix. Seal the edges where the two crusts meet, but it’s okay if some parts don’t seal perfectly. Brush the top crust with the beaten egg.
- Bake in the preheated oven for about 30 minutes, or until the crust is golden brown and crispy.
Tips for Making Ahead & Freezing:
- Freeze Unbaked: You can freeze the pie unbaked for up to 3 months. Just wrap it tightly in two layers of plastic wrap and aluminum foil.
- Freeze Baked: If you bake it first, it can be frozen for up to 4 months. Cool it completely before wrapping in plastic wrap and foil.
- Make-Ahead Option: You can prepare the filling and freeze it. Thaw it in the fridge overnight, then assemble the pie when ready to bake.
Serving Suggestions:
This chicken pot pie is filling on its own, but you can pair it with a simple side salad or a warm soup like The Best Broccoli Cheese Soup for a comforting meal.
Nutritional Information (per serving):
- Calories: 523 kcal
- Servings: 6 servings
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