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Classic Chicken Pot Pie Recipe With Pillsbury Pie Crust & Cream Of Chicken Soup

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Description

Chicken pot pie is a classic comfort food that is made with a creamy chicken filling, topped with a buttery crust. This particular recipe uses Pillsbury pie crust and cream of chicken soup to create a delicious dish that is sure to please the whole family. The dish is easy to make and can be served as a main course or as a side dish. Whether you are looking for an easy weeknight meal or a cozy Sunday supper, this chicken pot pie is sure to hit the spot.

Prep Time

This chicken pot pie recipe takes about 20 minutes of prep time to prepare the ingredients and assemble the dish.

Cook Time

Once assembled, the chicken pot pie needs to bake in the oven for about 30 minutes.

Ingredients

You will need the following ingredients to make this delicious chicken pot pie:

  • 2 Pillsbury refrigerated pie crusts
  • 1 can (10.75 ounces) condensed cream of chicken soup
  • 3/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup cooked, diced chicken
  • 1 cup frozen mixed vegetables
  • Salt and pepper to taste

Instructions

The first step is to preheat the oven to 375 degrees Fahrenheit. Next, unroll one of the pie crusts and place it in a 9-inch pie plate. Use a fork to poke a few holes in the bottom of the crust.

In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, and onion powder until combined. Add the cooked chicken and frozen vegetables to the mixture and stir until everything is combined. Season with salt and pepper to taste.

Pour the chicken mixture into the prepared pie crust. Unroll the second pie crust and place it on top of the chicken mixture. Press the edges of the crusts together and crimp with a fork. Cut several slits in the top of the pie crust to allow steam to escape.

Bake in the preheated oven for 30 minutes, or until the crust is golden brown. Allow to cool for 10 minutes before serving.

Equipment

You will need the following equipment to make this chicken pot pie:

  • 9-inch pie plate
  • Whisk
  • Fork

Notes

This recipe can be adapted to your tastes. You can use cooked turkey or rotisserie chicken in place of the cooked chicken. You can also use any type of frozen vegetables, such as peas, carrots, corn, or green beans.

Nutrition: Per Serving

This recipe yields 8 servings. Each serving contains approximately 300 calories, 18 grams of fat, 21 grams of carbohydrates, 1 gram of fiber, and 12 grams of protein.

Recipe Tips

For a crunchy topping, try sprinkling some crushed potato chips or crushed crackers on top of the pie before baking. This will add a nice crunchy texture.

You can make this recipe ahead of time and bake it when you are ready to serve. Simply assemble the pie and refrigerate until you are ready to bake.

If you prefer a flakier crust, use melted butter instead of the milk when combining the soup and seasonings.

For a lighter version of this recipe, you can use reduced-fat cream of chicken soup and reduced-fat pie crusts.


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