Quick and Tasty Chicken Pot Pie
A fast and comforting chicken pot pie made with creamy potato soup, mixed vegetables, and tender chicken, all wrapped in a golden, flaky crust.
Equipment
- Pie dish
- mixing bowl
- spoon
Ingrediënten
- 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 tsp thyme
- ½ tsp black pepper
- 2 9-inch frozen pie crusts (thawed)
Instructies
- 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 thawed pie crusts.
- Cover the filling with the second pie crust.
- Crimp the edges to seal and make a few slits in the top crust for ventilation.
- 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:
Serving Tip:
Serve with a side salad or steamed vegetables to balance the meal.
Wine Advice:
Pair with a light Pinot Grigio or a fruity Beaujolais to complement the savory flavors of the pie.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 38 g | Protein: 28 g | Fat: 24 g | Fiber: 4 g | Sugar: 6 g | Salt: 1.3 g
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