Comforting Classic Chicken Pot Pie

Portions:6
Cooking Time:1 hour
Share on Facebook Print Recipe

Equipment

Ingredients

  • 3 cans 12.5 oz each white meat chicken, drained
  • 1 can 15 oz Veg-All mixed vegetables, drained
  • 1 can 10.5 oz cream of potato soup
  • 1 can 10.5 oz cream of mushroom soup
  • ½ cup milk or cooking sherry
  • Salt and pepper to taste
  • 2 Pillsbury pie crusts
  • 1 egg beaten (for egg wash)

Instructions

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

Prepare the Bottom Crust:

  • Place one pie crust in the bottom of the 9-inch pie pan.
  • Use a pastry brush to apply egg wash on the bottom crust.

Make the Filling:

  • In a large mixing bowl, combine the drained white meat chicken, drained Veg-All mixed vegetables, cream of potato soup, cream of mushroom soup, milk or cooking sherry, salt, and pepper.
  • Mix well.

Assemble the Pie:

  • Pour the chicken and vegetable mixture into the prepared pie crust in the pie pan.
  • Place the second pie crust over the top of the filling.
  • Seal the edges by pressing the top and bottom crusts together with your fingers or a fork.
  • Use the pastry brush to apply egg wash over the top crust.
  • Make slits in the top crust to allow steam to escape during baking.

Bake the Pie:

  • Place the pie directly in the preheated oven and bake for 40 minutes or until the crust is golden brown and the filling is bubbly.
  • Remove from the oven and let it cool slightly before serving.

Notes / Tips / Wine Advice:

Wine Advice

Pair this comforting classic with a light-bodied red wine such as Pinot Noir or a fruity white wine like Chardonnay to complement the creamy texture and rich flavors of the pot pie.

Nutritional Information

Calories: 460 kcal | Carbohydrates: 37 g | Protein: 20 g | Fat: 25 g | Fiber: 3 g | Sugar: 3 g | Salt: 1.2 mg
————————————————————————————————–
Course Chicken / Main Dish / Pie
Cuisine American
Diets Nut free