You'll love this Easy Chicken Pot Pie Recipe that features several easy shortcuts and so much flavor!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Entree
Cuisine: American
Servings: 6
Author: The Frugal Girls
Ingredients
2cupscubed Cooked Rotisserie Chicken
2cans Campbell's Cream of Chicken Soup10 ounce cans
1/2cupMilk
3/4cupsFrozen Cubed Hash Brownspartially thawed
3/4cupsFrozen Mixed Veggiespartially thawed
1/2cupFrozen Chopped Onionpartially thawed
1 1/2teaspoonsPoultry Seasoning
1/2teaspoonThyme
1/2teaspoonPepper
2Pie Crusts {one for bottom and one for top}
Egg Wash: 1 Large Eggbeaten well + 1 tbsp. Milk + a pinch of Salt
Instructions
Preheat oven to 425 degrees.
Carefully place one pie crust in 9″ pie dish. Using a small knife, trim around the rim of the dish to cut off any excess crust edge that might be hanging over.
In large mixing bowl, combine Soup, Milk, Hash Browns, Mixed Veggies, Onion, Poultry Seasoning, Thyme, and Pepper, and stir until well combined.
Then add cubed chicken to mixture, and gently stir until well combined.
Transfer mixture into your pie dish with bottom pie crust, and spread out evenly.
Then carefully place top pie crust over the mixture.
Again, trim around the rim of the dish to cut off any excess crust edge using a small knife.
Then, using the bottom of a fork, gently make an impression around the entire pie, giving the edge a nice crimped look.
Using a small knife, cut eight 2" venting slits in the top crust, so the pie can vent while baking.
Beat 1 Large Egg well, then stir in 1 tbsp. Milk + a pinch of salt. Dip your pastry brush in the egg wash mixture, and brush over the entire top and outer edges of your pie crust.
Place pot pie on cookie sheet {it will catch any potential spills that bubble ever}
Bake for 35 - 40 minutes on bottom oven rack, or until top crust is golden brown. {I like to place a pie shield on after the first 10 minutes of baking, so the crust edges don't burn}.
Allow to cool for 10 minutes, then dig in and ENJOY!