Quick and Tasty Chicken Pot Pie

Portions:8
Cooking Time:1 hour
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Equipment

  • Pie dish
  • mixing bowl
  • spoon

Ingredients

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

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, combine the cream of potato soup, Veg-All mixed vegetables, diced chicken, milk, thyme, and black pepper.
  • Spoon the mixture into one of the pie crusts.
  • Cover the filling with the other pie crust.
  • Crimp the edges to seal them and make a few slits in the top crust.
  • Bake in the preheated oven for 40 minutes or until the crust is golden brown and the filling is bubbling.
  • Allow the pie to cool for 10 minutes before serving.

Notes / Tips / Wine Advice:

Wine Pairing:

Pair this comforting dish with a light Pinot Grigio or a fruity Beaujolais.

Nutritional Information

Calories: 400 kcal | Carbohydrates: 30 g | Protein: 18 g | Fat: 24 g | Fiber: 3 g | Sugar: 2 g
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Course Chicken / Main Dish / Pie
Cuisine American