Comfort food! It’s what we crave after a long day. What’s great about this chicken pot pie recipe is the ease of preparing it and watching it all come together quickly so you can enjoy that comfortable meal with less stress.
Easy Chicken Pot Pie
Ingredients
- 2 lbs chicken diced
- preferred seasonings
- 2 frozen deep dish pie crust
- 16 oz frozen bag of mixed vegetables
- 2 10 oz cans of cream of chicken soup or any variation of cream based soup
Instructions
- Preheat oven to 400 degrees or the suggested temperature on your frozen pie shell packaging.
- In a large skillet, fully cook chicken over medium heat. While cooking, season to taste. Remove to a large mixing bowl.
- While chicken is cooking, leave one pie shell in its foil pan that it comes packaged in and place on a baking sheet. Prick the bottom and sides of the shell with a fork. This will keep it from puffing up. Bake for 10 minutes or until the crust is slightly firm and slightly browned. Remove from oven and set aside. Leave your second pie shell on the counter to continue to thaw.
- Add to your large bowl containing the chicken your cream based soup and frozen vegetables. Stir to combine and pour into pre-baked pie shell. The filling will be slightly rounded.
- Take your second pie crust out of its foil pan and place on top of the mounded pie filling. Be sure to seal the bottom and top crust by crimping both together with your fingers. Make a few vents on the top pie crust with the tip of a sharp knife. (You can be creative and create a design in the middle of your crust.)
- Bake at 400 degrees for 45 minutes or until crust is golden brown.
