Classic Chicken Pot Pie
Favorite Best Easy Chicken Pot Pie Recipe Ever recipe.
Equipment
- Rolling pin, large pie plate or pyrex baking dish, can opener
Ingredients
- Preheat oven to 375 degrees
- 1 box Pillsbury Pie Crust or you can make your own.
- 2 cans Cream of Potatoe Soup Can substitue with Cream of Celery soup, add fresh cooked and cubed potatoes.
- 1 small bag mixed frozen vegetables Substitutions: frozen peas and carrots, any leftover vegetables
- 1 Rotiseri chicken, shredded Substitutions: (3) three pieces of cooked chicken, cubed or shreaded. Turkey will work, too.
- 1/2 cup Milk can add more, if desired
Instructions
- Remove one pie crust from box and gently unroll. Using a rolling pin, roll across pie crust to flatten.
- Line pie plate or pyrex baking dish with one rolled out pie crust and trim to size.
- If using a Rotiseri chicken, shred and place into a large mixing bowl.
- Add Cream of Potatoe Soup, frozen vegetables, and milk to mixing bowl. Gently mix together.
- Pour mixture into prepared pie plate or pyrex baking dish. Note: If your pie crust tends to become soggy, brush bottom pie crust with beaten egg whites before adding in filling mixture.
- Carefully, unroll another pie crust. Use your rolling pin to roll out, flatten and size pie crust to appropriate size. Then cover bottom crust and filling with top pie crust. Trim and shape crust.
- Bake in a preheated 375 degree oven for 45 minutes and until done.
- Allow to cool slightly before serving.
Notes
HOMEMADE CREAM SAUCE ALTERNATIVE
If you prefer to skip canned soup, use this from-scratch version.
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper to taste