As a kid growing up, I enjoyed classic comfort foods. Especially when winter hits in Texas. So I decided to come up with a quick and easy chicken pot pie for the busy weeks. This recipe is the easiest and full of flavor, and kids love it! Well, at least my nieces and nephews really like it.
This recipe is super easy. All you need is already made pie crusts, left over chicken my favorite is left over rotisserie from the grocery store. A lot of grocery stores now sell their rotisserie chickens already pulled from the bone which will also save you time. I use frozen mixed vegetables and condensed chicken cream soup. That’s it, mix it up cover it up with the pie crust bake it and enjoy!Print
This is a simple chicken pot pie recipe that you can make for dinner during a busy week.
- 1 package refrigerated pie crust (2 crusts), at room temperature
- 1 can Condensed Cream of Chicken Soup
- 1/2 cup milk
- 2 cups cubed cooked chicken (I like to use a rotisserie chicken or leftover smoked chicken)
- 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed
- 1 cup shredded cheddar cheese
- Heat the oven to 400°F.
- Line the bottom of a 9-inch pie plate with one pie crust. Trim any excess.
- Stir the soup, milk, chicken and vegetables in a medium bowl.
- Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese.
- Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
- Bake for 35 minutes or until the crust is golden brown.
- Sprinkle the crust with the remaining cheese.
- Serve, Enjoy!
Keywords: dinner, chicken, kid friendly recipes & ideas, budget, family comfort food, fall recipes & ideas, main dish, make ahead, make ahead freezer meals