Creamy Chicken and Vegetable Pie
Equipment
- 9-inch pie dish,
Ingrediënten
- 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
Instructies
- 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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