Description
A quick and simple chicken pot pie made with just four ingredients, perfect for busy weeknights.
Ingredients
- 1 refrigerated pie crust
- 2 cups leftover chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out the refrigerated pie crust into a pie dish, ensuring it fits snugly.
- In a large bowl, mix together the shredded chicken, cream of chicken soup, and frozen mixed vegetables until well combined.
- Pour the chicken mixture into the prepared pie crust, spreading it out evenly.
- Place another layer of pie crust over the top, sealing the edges well.
- Cut small slits in the top crust to allow steam to escape during baking.
- Bake for 30-35 minutes, or until the tops are golden brown and flaky.
- Allow it to cool for a few minutes before slicing and serving.
Notes
For a flakier crust, let the pie crust sit at room temperature for about 10 minutes before rolling it out. You can also add herbs or spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American