Description
This is a simple chicken pot pie recipe that you can make for dinner during a busy week.
Ingredients
Scale
- 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
Instructions
- 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!
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