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

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