Description
Indulge in the ultimate comfort food with our recipe for comforting chicken pot pie made with creamy cream of chicken soup. Learn how to make it today!
Ingredients
- 1 egg (50g)
- 1 package refrigerated pie crust (396g) about 14 ounces of refrigerated pie crust (2 crusts), at room temperature
- 1 can cream of chicken soup (298g)
- 120ml milk
- 2 cups (480 ml) cubed cooked chicken
- 1 bag frozen mixed vegetables (340g) (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
- 1/2 teaspoon (3 ml) garlic salt
- 1/4 teaspoon (1 ml) of onion powder (optional)
Instructions
- Preheat the oven to 400°F. Lay one pie crust into a 9-inch pie dish, and brush it with an egg mixture. Reserve the rest of the egg mixture for later.
- Combine the cream of chicken soup, milk, chicken pieces, garlic salt, onion powder, and thawed vegetables in a medium bowl. Transfer this chicken blend into the prepared pie dish.
- Cover the filling with the second pie crust. Seal the edges of the top and bottom crusts by pinching them together. Make several cuts in the top crust with a sharp knife.
- Bake for 35 minutes or until the crust turns a golden color. If the crusts start to brown too quickly, shield them with foil or a crust protector.
Notes
- Consider using homemade chicken broth for a richer flavor.
- Customize the filling with different herbs and spices.
- Thaw frozen mixed vegetables fully before adding to prevent excess moisture.
