Description
This quick and creamy chicken pot pie is a comforting meal that’s perfect for busy weeknights.
Ingredients
Scale
- 1 refrigerated pie crust
- 2 cups cooked chicken
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- In a bowl, mix chicken, vegetables, soup, and milk.
- Pour into pie crust.
- Cover with second crust and seal edges.
- Bake for 30-35 minutes.
Notes
For a crispier crust, brush with egg wash.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g