You know when they say 'easy as pie'? I think they might have been talking about this recipe right here... I had never made a chicken pot pie before, but the man requested I make one, so this is what I came up with. And for pretty much making it up as I went, it came out pretty damn good. I will admit... I cheated. I didn't make my own pie crust and I didn't make my own creamy chicken filling, maybe I'll try that another time. But when you're just trying to get it made, baked, and on the plate... the substitutes were just fine.
You Will Need
- (1) Package of 2 Pillsbury Pie Crusts
- (2) Cans of Campbell's Cream of Chicken
- (1) Box of ShopRite Frozen Vegetables
- (1) Cooked Rotisserie Chicken
- (1) Egg
Steps
- Take the pie crusts out of the freezer about an hour before you're going to start assembling your pie. If the pie crusts are still frozen, you're going to have a hard time unraveling and working them with them, in general.
- Preheat oven to 400F.
- Place one of your pie crusts into your pie pan. I used a clear Pyrex pie pan and I did not spray it, and I did not have any problem with it sticking to the pan. It is always recommended to poke holes into the bottom pie crust with a fork, this allows steam to escape while baking.
- Take the breasts off your rotisserie chicken and either shred or cube into pieces. I went the rotisserie chicken route because I didn't have any already defrosted meat or leftovers in the fridge ready to go. But this would be a great way to use up leftover chicken or turkey from the night before!
- Heat up your cream of chicken on the stove. When it starts to bubble, add in your frozen vegetables and chicken. Mix everything together until well coated. This would also be a good time to add any additional seasonings. Pour mixture into pie pan. Spread evenly.
- Place top pie crust on top. Press edges of bottom and top pie crust together. Trim excess. Go around edges with a fork, this is decorative and also helps to make sure the top and bottom pie crusts have been closed sufficiently. I did also poke more holes into the top pie crust to further allow for venting of steam while baking.
- Brush the top layer and crust with egg wash.
- Bake for 35-40 minutes, or until golden brown.
- Let cool for about 10 minutes.
Let me know if you try this recipe and what you think! I've definitely added it to my list of 'dinners we love' for future meal planning. Thanks for reading!
