DIFFICULTY LEVEL:
Easy
SERVES:
4
COURSE:
Entree
CUISINE:
American
DIFFICULTY LEVEL:
Easy
SERVES:
4
COURSE:
Entree
CUISINE:
American
Chicken Pot Pie
Think of this as a warm, cozy embrace in pie form: a buttery top crust perched over a creamy, comforting crown of tender chicken, lush mixed veggies, and savory soup, all baked into pure home-style bliss. It’s effortless (just assemble and bake), yet delivers a satisfying, hearty American classic that feels like a hug from the inside out.
Chicken Pot Pie
Think of this as a warm, cozy embrace in pie form: a buttery top crust perched over a creamy, comforting crown of tender chicken, lush mixed veggies, and savory soup, all baked into pure home-style bliss. It’s effortless (just assemble and bake), yet delivers a satisfying, hearty American classic that feels like a hug from the inside out.
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Difficulty Level:
Easy
Serves:
4
Course:
Entree
Cuisine:
American
INGREDIENTS
1 (10 or 12.5 oz.) can chunk chicken in water, drained
1 (10.75 oz.) can cream of chicken soup
1 (9oz.) package frozen mixed vegetables, thawed (about 2 cups)
1 refrigerated pie crust
INGREDIENTS
1 (10 or 12.5 oz.) can chunk chicken in water, drained
1 (10.75 oz.) can cream of chicken soup
1 (9oz.) package frozen mixed vegetables, thawed (about 2 cups)
1 refrigerated pie crust
INSTRUCTIONS
Preheat oven to 400F. Spray 9” pie plate with nonstick cooking spray. Combine chicken, soup, and frozen vegetables in a bowl. Pour into pie plate and top with pie crust and make slit in center. Bake 30 minutes. Tip: Double filling if using a deep dish pie plate. Can also substitute refrigerated pie crust with a sheet of frozen puff pastry thawed. Place sheet over filling and trim edges to fit pie plate.
ESTIMATED NUTRITIONAL VALUES
Calories ~1,280 kcal
Protein ~70 g
Total Fat ~72 g
Saturated Fat ~21 g
Carbohydrates ~100 g
Sugar ~10 g
Fiber ~8 g
Cholesterol ~120 mg
Sodium ~2,400 mg
INSTRUCTIONS
Preheat oven to 400F. Spray 9” pie plate with nonstick cooking spray. Combine chicken, soup, and frozen vegetables in a bowl. Pour into pie plate and top with pie crust and make slit in center. Bake 30 minutes. Tip: Double filling if using a deep dish pie plate. Can also substitute refrigerated pie crust with a sheet of frozen puff pastry thawed. Place sheet over filling and trim edges to fit pie plate.
Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.
ESTIMATED NUTRITIONAL VALUES
Calories ~1,280 kcal
Protein ~70 g
Total Fat ~72 g
Saturated Fat ~21 g
Carbohydrates ~100 g
Sugar ~10 g
Fiber ~8 g
Cholesterol ~120 mg
Sodium ~2,400 mg