Cook Time: 45 minutes
Prep Time: 15 minutes
Total Time: 1 hour
Recipe Yield: 1 pie
Description: My husband learned this recipe from one of the guys at the fire station and has taught it to me. It is so quick, easy, and delicious—a perfect dish for any occasion!
Recipe Category: Savory Pies
Keywords: One Dish Meal, Lunch/Snacks, Chicken, Poultry, Vegetable, Meat, Potluck, Winter, Brunch, < 60 Mins, Oven, Beginner Cook, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 2953.8
- Fat Content: 177g
- Saturated Fat Content: 54.7g
- Cholesterol Content: 384.6mg
- Sodium Content: 6541.2mg
- Carbohydrate Content: 220.6g
- Fiber Content: 17.4g
- Sugar Content: 17.5g
- Protein Content: 119.5g
Ingredients:
- 2 pie crusts (one for the base, one for the top)
- 1/2 lb cooked chicken, chopped
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 1/2 cups frozen mixed vegetables
Instructions:
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Prepare Pie Crust: Preheat the oven to 350°F (175°C). Place one pie crust in a pie dish.
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Mix Filling: In a mixing bowl, combine the chopped chicken, cream of chicken soup, cream of mushroom soup, and frozen mixed vegetables.
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Fill Pie Crust: Pour the chicken pot pie mixture into the prepared pie crust.
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Top with Crust: Cover the pot pie with the remaining pie crust. Seal the edges and cut a few slits in the top crust to allow steam to escape.
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Bake: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling.
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Serve: Allow the pot pie to cool for a few minutes before slicing and serving. Enjoy your delicious and easy chicken pot pie!
This recipe is a wonderful option for a quick dinner or even for potlucks and family gatherings. It’s hearty, comforting, and sure to be a hit with everyone at the table!