Well, we ate the chicken pot pie too quickly to take pictures of it! It’s my mom’s recipe, and even though I usually try to cook with fresh produce, this is such a quick and easy meal that I have to pass it on.
2 c. cooked chicken, chopped
1 bag frozen mixed vegetables, thawed
1 can white potatoes, drained, rinsed, and chopped
1 can cream of chicken soup
1 premade refrigerated piecrust
It’s this easy:
Preheat oven to 350 degrees. Mix together the first four ingredients and pour into a pie plate. Top with the premade piecrust. Cut off hanging edges of crust, and press edges onto the pie plate with a fork. Cut air holes into the crust. I use the cutoffs of the crust to make little shapes or designs on the crust. Bake the pie for 20-45 minutes. If your ingredients are room temperature, you will need to bake for less time than if the pie has been in the refrigerator.
If the crust starts to brown before the ingredients inside are heated, make a tinfoil ring to put around the edges of the crust.
*Optional: Scramble one egg and brush it over the crust prior to baking for a golden shine!
This chicken pot pie recipe is so simple – I think it took me 15 minutes to complete the recipe from start to finish. It can be made a day in advance and refrigerated until you’re ready to bake it. It also freezes well.