Chicken Pot Pie

My husband asks me to make this recipe at least once every two weeks and I can’t believe that I haven’t posted it here yet. This is comfort food at it’s best. One serving is all you need to feel satisfied. Enjoy!

Cream of mushroom soup can easily be switched out to replace the cream of chicken soup as shown here in this piece

Chicken Pot Pie

  • Servings: 8
  • Difficulty: Easy!
  • Print

1 cup cooked cubed white meat chicken
1 cup of chicken boullion (I use Knorr’s 1 cup water and 1 cube boullion)
1 cup frozen mixed vegetables
1 10.5 oz can of cream of chicken soup
2 refrigerated pie crusts
1 egg for wash

In a sauce pan at medium heat add the chicken broth, cream of chicken soup, mixed vegetables, cubed chicken, stirring until heated. Place the refrigerated pie crust in a pie plate. Pour the contents in the sauce pan into the pie crust. Place the other pie crust on top pinching the two crusts together all around and sealing the two edges together with a fork. Make puncture holes on top of the pie so the steam can escape. Brush the egg wash over the top of the pie and bake at 425 for 25 minutes or until browned.


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