Chicken Pot Pie

AuthorCarolyn Stovall
RatingDifficultyBeginner

Chicken Pot Pie is a great way to use leftover chicken from the holidays. This recipe is also easy to make.

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Yields1 Serving
Prep Time20 mins

 1 Pillsbury Pie crust in a box (Refrigerated section)
 1 Bag frozen mixed vegetables
 3 Diced potatoes
 ½ Chopped Onion
 1 Can cream of chicken soup
 Salt and pepper to taste
 2 cups chopped chicken

1

Put all of the vegetables into a large skillet. Add a little water. Cook the vegetables for 10 minutes on low heat. Add the soup and chicken and cook 5 minutes. Put this mixture into a round Pyrex dish. Put in salt and pepper to taste. Cover the top of the bowl with the pie crust. Cook the pot pie in a 350 degree oven for 25-30 minutes or until browned on top. Cool and serve.

https://atexasgalcooks.com

Ingredients

 1 Pillsbury Pie crust in a box (Refrigerated section)
 1 Bag frozen mixed vegetables
 3 Diced potatoes
 ½ Chopped Onion
 1 Can cream of chicken soup
 Salt and pepper to taste
 2 cups chopped chicken

Directions

1

Put all of the vegetables into a large skillet. Add a little water. Cook the vegetables for 10 minutes on low heat. Add the soup and chicken and cook 5 minutes. Put this mixture into a round Pyrex dish. Put in salt and pepper to taste. Cover the top of the bowl with the pie crust. Cook the pot pie in a 350 degree oven for 25-30 minutes or until browned on top. Cool and serve.

https://atexasgalcooks.com
Chicken Pot Pie

2 Comments

  1. Yum Yum Yum

    I made this pie, but I got two of the pie crust and prebaked one in the bottom of the round casserole dish and then added the filling and covered with the second crust. It was great.

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