Easy Chicken Pot Pie
This is super simple to make and is one of the ultimate comfort foods for those cold snowy days. I’m a huge pot pie fan and one of the nice things about a pot pie is that you can use nearly any vegetable you have and any meat. This is also a great way to use leftovers so less waste.
Easy Chicken Pot Pie Ingredients
1 recipe pastry for a 9 inch double crust pie
2 cups frozen mixed vegetables
1 cup sliced fresh mushrooms
2 boneless-skinless chicken breasts, boiled
1 teaspoon parsley
1 teaspoon dried thyme
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of potato soup
Salt & Pepper to taste
Mrs. Dash Table Blend to taste
For nutrition information and Weight Watcher points, click the Magic button
Preheat oven to 400 degrees F (200 degrees C). Spray a 9 inch pie dish with cooking spray and line with pastry.
Blanch frozen mixed vegetables for 3 to 4 minutes. Drain. I used a mix of carrots, peas, corn and green beans but any bag of mixed veggies would work.
Dice chicken and place in a large bowl. Add mushrooms, vegetables, thyme, parsley, mushroom soup and potato soup. Stir together. Because I was short on time and because I forgot to take chicken out of the freezer, I used canned. I used 1 1/2 cans of 12.5 oz Kirkland canned chicken.
Season with salt, pepper and Mrs. Dash to taste. I used the Table Blend, but Mrs. Dash has so many delicious flavors to choose from that you can customize any way you want.
Pour filling into pastry lined pie dish and press down lightly to even out the mix. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
Place pie on cookie sheet in case of any spillover. Put aluminum foil around the pie crust edges to avoid burning.
Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove your pie from oven and let stand for 5 minutes and then serve.
To make this even easier, you can substitute the fresh chicken for canned chicken (just be sure to drain it well first) like I did and the fresh mushrooms for canned if you don’t have time to cook and chop chicken and mushrooms. Either way you go, this easy chicken pot pie recipe will be delicious!
For more delicious chicken recipes, hop on over to my Chicken & Turkey Pinterest Board and take a look around.