Creamy Chicken and Vegetable Pie

Portions:6
Cooking Time:50 minutes
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Equipment

  • 9-inch pie dish,

Ingredients

  • 2 cans 10.75 oz each cream of potato soup
  • 1 can 16 oz mixed vegetables, drained
  • 2 cups cooked diced chicken (or 4-5 cooked Market Day chicken steaks)
  • ½ cup milk
  • ½ teaspoon thyme
  • ½ teaspoon black pepper
  • 2 frozen pie crusts 9-inch, thawed

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the cream of potato soup, mixed vegetables, cooked diced chicken, milk, thyme, and black pepper.
  • Mix until well combined.
  • Spoon the mixture into one of the prepared pie crusts.
  • Cover the filling with the second pie crust and crimp the edges to seal.
  • Make slits in the top crust to allow steam to escape during baking.
  • Place the pie 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 for 10 minutes before serving.
  • Slice and serve your creamy chicken and vegetable pie!

Notes / Tips / Wine Advice:

Wine Advice:

Pair this comforting chicken and vegetable pie with a medium-bodied Chardonnay. Its buttery notes and subtle oakiness complement the creamy filling and flaky crust, enhancing your dining experience.

Nutritional Information

Calories: 490 kcal | Carbohydrates: 45 g | Protein: 15 g | Fat: 28 g | Fiber: 4 g | Sugar: 2 g
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Course Chicken / Main Dish / Pie
Cuisine American