Comforting Classic Chicken Pot Pie
Equipment
- 9-inch pie pan
- Pastry brush
- Knife or fork
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
