Chicken Pot Pie

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This is a quick recipe for those school nights when everyone is on the go. This can also be made ahead and froze. All you need are some dinner rolls and/or salad.
- Ready In:
- 55mins
- Serves:
- Units:
8
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ingredients
- 2 (10 ounce) cans cream of potato soup
- 16 ounces frozen vegetables
- 2 cups cooked chicken
- 1⁄2 cup milk
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon thyme
- 2 (9 inch) pie crusts
directions
- Preheat oven to 375 degrees.
- Mix the first 6 ingredients in a large bowl.
- Place 1 frozen pie crust in the bottom of a 9inch pie plate and press up the sides.
- Prick the bottom with a fork.
- Pour the ingredients from the bowl into the pie crust.
- Place the 2nd pie crust overtop and press the seams together.
- Cut off any excess dough.
- Crimp the edges to seal.
- Place 4 1-inch slices across the top to allow for cooking evenly.
- Bake for 40 minutes.
- Cool 10 minutes before serving.
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Love pot pie because it is great comfort food and this was very tasty! I used Tyson's chicken in the pouch and did add salt, pepper, lemon pepper, and celery seeds. My pot pie needed to bake a little longer and was wonderful when I sliced it and served. Will be making this again! Made and reviewed for Kittencal's Recipe Tag Game.Reply
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This was very easy to make and had a great texture, it wasn't to soupy or to dry. I had to bake mine for an extra 15 minutes. I would also add some extra seasoning to it next time as I thought it was just a tad bit bland. A great dish to throw together though since using the soup made this very very qick to get in the oven. Made for PAC spring 09.Reply
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