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The weather is cooling off and this Chicken Pot Pie recipe is perfect for a Fall evening.
Easy recipes like this are a real hit at my house. This takes little prep time and can serve as an all-in-one dish making my work in the kitchen simple.
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Ingredients:
- 2 cups, cooked diced or shredded chicken
- 1 (10 oz) can cream of potato soup
- 1 (10 oz) can cream of celery soup
- 2 cups frozen vegetables
- 3/4 of a soup can of milk
- 2 unrolled, refrigerated pie crusts
- 1 egg white
- pepper to taste (I do fresh cracked pepper.)
In a large bowl mix the soups.
Whisk well.
Add the milk and pepper.
Whisk well.
Add the cooked chicken and the mixed vegetables.
Mix and coat well with the soup mixture.
This is your filling.
Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
Pour in your filling and distribute it evenly.
Unroll the second pie crust.
Place it over the top of the filling.
The edges of the crust will hang over the pie plate and this is normal.
Now, tuck the edges of the crust into the pie plate all the way around.
Take a knife and cut holes into the top of the crust for ventilation.
Brush the top of the crust with egg white (I used a whole egg- either is fine.)
Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top crust is light brown and the filling is heated thoroughly.
Serve it up.
Sometimes we have a dinner salad with it and sometimes we do not. With the meat, veggie and crust it really is a meal all in one.
Enjoy!
- 2 cups, cooked diced or shredded chicken
- 1 (10 oz) can cream of potato soup
- 1 (10 oz) can cream of celery soup
- 2 cups frozen vegetables
- ¾ of a soup can of milk
- 2 unrolled, refrigerated pie crusts
- 1 egg white
- pepper to taste
- In a large bowl mix the soups. Whisk well.
- Add the milk and pepper. Whisk well.
- Add the cooked chicken and the mixed vegetables. Mix and coat well with the soup mixture. (This is your filling.)
- Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
- Pour in your filling and distribute it evenly.
- Unroll the second pie crust. Place it over the top of the filling. (The edges of the crust will hang over the pie plate and this is normal.)
- Now, tuck the edges of the crust into the pie plate all the way around.
- Take a knife and cut holes into the top of the crust for ventilation.
- Brush the top of the crust with egg white (I used a whole egg- either is fine.)
- Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top crust is light brown and the filling is heated thoroughly.
- Enjoy!
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{ 9 comments… read them below or add one }
This looks delicious and I’m pinning it! Can’t wait to try it. Just one question… what’s soup can of milk?
Maysem- take your soup can and fill it up 3/4 of the way with milk.
Ahh! Thanks!! Does the type of milk matter (whole, 2%, etc)?
I mean… does it affect the flavor.
Maysem- the milk helps to smooth out the soups and keeps them from being too thick.
You can use whole, 2%, 1% or fat free.
I like that you can have all of these ingredients on hand and through this meal together fairly quickly. Thanks for sharing it on foodie friday.
Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
Miz Helen
This should taste really good.