Chicken Pot Pie
Chicken Pot Pie is an moderately easy dinner. Made with 1 package refrigerated pie crusts (2 crusts), 2 cans cream of potato soup, condensed, 1 can mixed vegetables (15 ounces) drained, 2 cups cooked chicken, cubed (can sub. 2-5 oz. cans of chicken, drained) and 1/2 cup milk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Prepare pie crusts following package directions for 2-crust pie.
Mix soup, mixed vegetables, chicken, milk, thyme and pepper.
Pour into pastry-lined pie plate.
Top with second crust.
Fold top crust under bottom crust.
Brush crust with egg if desired.
Cut slits in top crust.
Bake at 375 degrees for 40 minutes until golden brown.
Cool 10 minutes.
π· Perfect Pairings
Complete your meal with these
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