Easy Chicken Pot Pie With Pie Crust And Veg All
When it comes to comfort food, chicken pot pie is always on the top of the list. The warm, savory filling, encased in a flaky pastry crust, is perfect for a chilly day. And if you use pre-made pie crust and canned vegetables, it's also a quick and easy meal to make.
Ingredients:
- 1 lb cooked chicken, shredded or diced
- 1 can Veg All mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 pre-made pie crusts
- 1 egg, beaten
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the cooked chicken, Veg All mixed vegetables, cream of chicken soup, milk, salt, and black pepper.
- Unroll one of the pre-made pie crusts and place it in a 9-inch pie dish.
- Pour the chicken mixture into the pie crust.
- Unroll the second pre-made pie crust and place it on top of the chicken mixture.
- Use a knife to trim the excess crust from around the edges of the pie dish.
- Press the edges of the two crusts together to seal the pie.
- Use a knife to cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg.
- Bake the chicken pot pie for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
And that's it! You now have a delicious and easy chicken pot pie with pie crust and Veg All. Serve it with a side salad or some crusty bread for a complete meal.
If you want to make this recipe even quicker, you can use a rotisserie chicken instead of cooking your own. And if you want to make it healthier, you can use a low-fat cream of chicken soup and fresh vegetables instead of canned.
Enjoy your easy chicken pot pie with pie crust and Veg All!