There’s really nothing quite like the taste.
A pastry covered meat and veggie lover dish, which is a welcome comfort food any time of the year.
Flaky, tender crust, that is golden brown and yields to a fork prong.
What makes one pot pie stand out from another is the meat and of course the ‘gravy’ used in the mixture.
Chicken, beef, turkey, or plant-based what is your favorite?
We don’t purchase pot pies because they have way too much sodium in them.
Instead, I make Really Easy and Delicious Chicken Pot Pie on demand because there’s so little prep.
Even if you have never cooked before, you can make chicken pot pie with ease.
You won’t need any special bakeware, nor will you need lots of time.
All you need is to be craving a pot pie and the want for leftovers!
Is this Delicious Chicken Pot Pie a Full Meal?
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As far as I know, if you make a chicken pot pie, you don’t need to serve it with anything else.
Your meat is chicken.
Vegetables are in the pot pie and your carb is the pie shell itself.
That seems to me to be enough right?
Some do make mashed potatoes as a side, but for my family, that is just too much food.
You can do whatever you like!
Since You Are Hungry, Let’s cook Delicious Chicken Pot Pie!
Delicious Chicken Pot Pie – It’s Easy To Make
Make sure you have a nice big mixing bowl.
There’s no need to defrost the veggies.
Trust me, they bake quickly in the oven.
You don’t need to steam them or prepare them, just toss them in the bowl.
Soup can be changed up if you prefer cream of mushroom instead.
Or you can use other soups, just keep them thick.
Full Chicken Pot Pie recipe here ⇓
- 16 oz bag of frozen mixed vegetables (corn, peas, carrots, green bean mix )
- 2 Refrigerated Pie Crusts
- 2 Cans Cream of Chicken Soup
- 12.5 Oz Cans drained Chicken breast meat (2) You can use just one if you prefer)
Preheat oven to 400° F
Unroll pie crusts.
Place one pie crust in a deep pie baking dish.
In a separate mixing bowl, combine vegetables and soup mix.
Mix very well.
Toss in chicken meat.
Stir to combine.
Transfer bowl combined ingredients to pie crust.
Unroll additional pie crust and cover mixture.
Crimp all edges to seal.
Be sure to cut slits about three across the top of the pie crust to release steam.
On the last 20 minutes of baking, if the edges are getting too dark, you can pull it out and carefully place a foil cover around just the exterior crust 'crimps'.
(Use gloves or you will get burned)
Cutting slits is suggested to allow the steam to escape and more thorough cooking.
Generally, I cut a hole in the middle instead, to ensure cooking from the middle radiates to the exterior.
Amount Per Serving: Calories: 374Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 44mgSodium: 768mgCarbohydrates: 35gFiber: 4gSugar: 4gProtein: 20g
Nutritional Content may be incorrect based on different ingredients, etc.