This 5-ingredient version of chicken pot pie is delicious, quick, and easy. It is a lifesaver recipe, perfect when you're in a rush and don't have time to make everything from scratch. It's also a great recipe for your holiday leftovers - just substitute the chicken for turkey, ham, or pastrami. So good, your family will be asking for seconds!
Total Time
50min
3.7
3 Ratings
Author: SideChef Everyday
Servings:
6
Ingredients
•
2
Pie Crusts
, thawed
•
1/2
cup
Milk
•
1
can
(10 fl oz)
Cream of Chicken Soup
•
2
cups
Frozen Mixed Vegetables
•
2 1/2
cups
Roasted Chicken Breasts
•
1
Eggland's Best Classic Egg
, lightly beaten
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Unroll and press a Pie Crust (1) into the bottom of a 9-inch pie dish. Trim the crust edges, if necessary.
3.
Bake the base in the oven with baking beans or rice over a piece of parchment paper on top, for 20 minutes, or until the pie crust is set.
4.
While the crust is baking, in a medium saucepan over medium-high heat, combine Cream of Chicken Soup (1 can) and Milk (1/2 cup). Bring to a boil, stirring frequently. Add Frozen Mixed Vegetables (2 cups) and Roasted Chicken Breasts (2 1/2 cups) and continue stirring for 7-8 minutes or until the liquid is reduced and thickened.
5.
Remove the weights from the crust and transfer the filling to the pie dish.
6.
Top with the second Pie Crust (1). Trim edges and seal with a fork.
7.
With a sharp knife, cut slits (cross-shaped) in the middle of the crust. Brush the Eggland's Best Classic Egg (1) evenly on the top crust and bake for 20-25 minutes until the filling is bubbling and the crust is golden brown.
8.
Let the pie stand for 10 minutes before serving. Garnish with parsley on top. Enjoy it warm!
Author's Notes
Bring the crust to room temperature. If crusts are frozen, let them stand at room temperature for 60 to 90 minutes before unrolling. Do not microwave.
Brush the top of the pie crust with egg wash.
Nutrition Per Serving
CALORIES
472
FAT
22.2 g
PROTEIN
24.1 g
CARBS
39.8 g
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