Easy Peasy Chicken Pot Pie
What You’ll Need:
1 package (2 crusts) of pre-made pie crust
1 can cream of mushroom soup
1 can cream of chicken soup
A splash of milk (about 1/4 cup)
About 2 cups rotisserie chicken, shredded
1/2 small bag frozen mixed vegetables (like peas, carrots, and corn)
Salt and pepper, to taste
1/2 teaspoon dried thyme
Butter spray
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Filling:
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, a splash of milk, shredded rotisserie chicken, frozen mixed veggies, salt, pepper, and thyme. Mix well until all ingredients are combined.
Assemble the Pie:
Roll out one pie crust and lay it in a pie pan. Pour the chicken mixture into the crust, spreading it evenly.
Lay the second pie crust over the top of the filling. Seal the edges by crimping them with your fingers or a fork. Make a few slits in the top crust to allow steam to escape.
Bake:
Place the pie in the preheated oven and bake for about 40 minutes, or until the crust is golden brown.
Broil for a Golden Finish:
Once baked, remove the pie from the oven and spray the top crust with butter spray.
Switch your oven to broil and return the pie to the oven for an additional 2 minutes, watching closely to prevent burning, until the top is crispy and golden.
Serve:
Let the pie cool for a few minutes before slicing and serving. Enjoy your delicious, homemade chicken pot pie!
