Easy Chicken Pot Pie
This easy chicken pot pie recipe with pie crust literally changed my point of view regarding chicken pot pie. I used to make my own crust and bechamel sauce.
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Servings: 6
Calories: 432kcal
Ingredients
- 2 - 9 inch deep dish refrigerated pie crusts
- 1 - 12 oz bag frozen “steam in bag” veggies
- 2 cups diced and cooked chicken breast
- 1 - 10.5 can condensed cream of chicken soup
- ¼ cup milk
- ½ teaspoon “Homemade Poultry Seasoning”
- I egg, beaten
- 1 teaspoon water
Instructions
- Steam veggies according to package instructions. In a medium-sized bowl, combine steamed veggies, cooked chicken breast, cream of chicken soup, milk, and poultry seasoning and mix well. Preheat the oven to 350F
- Unroll one pie crust into a 9-inch pie dish
- Spoon the filling into the pie crust
- Unroll the second pie crust on top of the filling and pinch the edges to seal
- Whisk one teaspoon of water into the beaten egg and brush over the top crust and edges of the pie. Bake for 30-40 mins or until the crust is golden brown. Make a few slits on the top so vapor can escape.
Nutrition
Calories: 432kcal | Carbohydrates: 47g | Protein: 14g | Fat: 22g
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