Are you craving a mouthwatering, no-fuss meal that will have your entire family begging for seconds? Look no further than this incredibly simple yet irresistibly delicious Chicken Pot Pie recipe! In just 45 minutes, you'll transform ordinary ingredients into a golden, creamy masterpiece that screams home-cooked comfort. Whether you're a busy parent, a kitchen novice, or a seasoned home cook looking for a quick and satisfying dinner, this recipe is about to become your new go-to meal that promises maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 rotisserie chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup milk
- 1 package refrigerated pie crusts
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Ensure your Deep Covered Baker is clean and ready for use.
- Remove rotisserie chicken from packaging and carefully shred the meat using two forks, discarding skin and bones. Place shredded chicken in a large mixing bowl.
- Add frozen mixed vegetables to the shredded chicken. Ensure vegetables are still frozen to maintain texture during baking.
- Pour cream of chicken soup and milk into the bowl. Mix ingredients thoroughly until chicken and vegetables are evenly coated.
- Season the mixture with salt and pepper, stirring to distribute seasonings evenly.
- Unroll one pie crust and gently press it into the bottom and sides of the Deep Covered Baker, allowing slight overhang.
- Pour chicken and vegetable mixture into the pie crust, spreading it evenly across the surface.
- Carefully place the second pie crust on top, trimming edges and crimping to seal. Cut 3-4 small slits on top crust to allow steam to escape.
- Place Deep Covered Baker in preheated oven and bake for 25-30 minutes, or until crust is golden brown and filling is bubbling.
- Remove from oven and let cool for 10 minutes before serving to allow filling to set.
- Slice and serve hot, enjoying the creamy, comforting chicken pot pie.
Tips
- Use a rotisserie chicken for maximum flavor and convenience - it's already seasoned and saves you precious cooking time.
- Keep your frozen vegetables frozen until mixing to maintain their texture and prevent a soggy filling.
- Don't skip the steam slits on top of the pie crust - they're crucial for preventing a soggy, undercooked top.
- Let the pie rest for 10 minutes after baking to allow the filling to set and make cutting easier.
- For extra golden crust, brush the top with an egg wash before baking.
- If you don't have a Deep Covered Baker, a standard 9-inch pie dish works perfectly fine.
- Experiment with adding herbs like thyme or rosemary to the filling for an extra flavor boost.
Nutrition Facts
Calories: 300kcal
Carbohydrates: g
Protein: 28g
Fat: 13g
Saturated Fat: g
Cholesterol: mg
