Easy Chicken Pot Pie
yield: 8 SERVINGS
prep time: 10 MINUTES
cook time: 45 MINUTES
total time: 55 MINUTES
Here's a comforting chicken pot pie that can be compiled in a few minutes and results in a creamy chicken filling with a yummy, flaky crust.
- refrigerated pie crusts, 2-count
- 12 oz. canned chicken, or cooked shredded chicken
- 14 oz. can mixed vegetables, drained
- 10 3/4 oz. can cream of chicken soup
- 1 teaspoon Herbes de Provence
- 1/4 teaspoon pepper
Preheat oven to 400 degrees. Prep a 9-inch pie pan with nonstick spray. Lay down the first pie crust on the bottom of the pie pan.
In a mixing bowl, combine chicken, mixed veggies, cream of chicken, and spices. Add more salt and pepper to taste. Mix well, and pour into the pie pan.
Place the second crust on top and pinch the ends together. Use a fork to poke holes in the top of the crust.
Bake for 45-50 minutes, until the crust is cooked and browned. Check towards the end of cook time to see if outside pieces of crust are becoming too brown. If so, cover the outside crust with pieces of foil to avoid burning.
Serve warm and enjoy!