Recipe For Easy Chicken Pot Pie With Pie Crusts
Introduction
Chicken pot pie is a classic comfort food dish that's perfect for anytime. This recipe is easy to make and uses pre-made pie crusts to save time. It's a great way to use up leftover chicken, vegetables, and gravy. The result is a delicious, creamy, and flavorful dish that everyone will love.
Ingredients
- 2 pre-made pie crusts
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F.
- Unroll one of the pie crusts and place it in a 9-inch pie dish.
- In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, salt, and black pepper. Stir until well combined.
- Pour the mixture into the pie crust.
- Unroll the second pie crust and place it on top of the chicken mixture.
- Trim the edges of the pie crusts and crimp them together to seal the pie.
- Brush the top of the pie crust with the beaten egg.
- Using a sharp knife, cut a few slits in the top of the pie crust to allow steam to escape.
- Bake for 45-50 minutes or until the crust is golden brown and the filling is hot and bubbly.
- Let the pie cool for a few minutes before serving.
Tips
- You can use leftover rotisserie chicken or cooked turkey instead of fresh chicken.
- If you don't have frozen mixed vegetables, you can use fresh or canned vegetables instead.
- If you prefer a thicker filling, you can add a tablespoon of flour to the chicken mixture.
- If the edges of the pie crust start to brown too quickly, cover them with strips of aluminum foil.
- You can serve the chicken pot pie with a side salad or mashed potatoes.
Conclusion
This recipe for easy chicken pot pie with pie crusts is a great way to make a delicious and comforting meal in no time. It's perfect for busy weeknights or lazy weekends when you don't feel like spending hours in the kitchen. Serve it with your favorite sides and enjoy!