Lunch: Easy Chicken Pot Pie Recipe | MyRecipes
Ready made pie crusts make this homestyle Chicken pot pie extra easy. A 10-ounce package of frozen oven-roasted diced chicken, thawed, and a 16-ounce package of frozen vegetables can be substituted for the canned chicken and vegetables.
Ingredients
2 (9-inch) refrigerated pie crusts
1 (6 3/4-oz.) can chicken, chopped
1 (16-oz.) can mixed vegetables, drained
1 (10 3/4-oz.) can cream of chicken soup
1/2 teaspoon celery flakes
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
Instructions
Fit one pie crust into a 9" pie plate. Combine chicken and remaining 5 ingredients in a bowl; pour into pie crust.
Moisten edges of pie crust with water; top with remaining crust. Fold edges under and crimp; cut slits in top. Bake at 400 ° for 45 to 50 minutes; let stand 10 minutes before serving.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
