🫙 From the Spice Rack
Classic Chicken Pot Pie
Classic Chicken Pot Pie 2 (15 ounce) cans mixed vegetables, drained 1 (10 ounce) can cooked chicken, drained 1 (10 3/4 ounce) can cream of chicken soup 1/4 teaspoon thyme or sage
maineasy
Ingredients5 items
Ingredients
- 2(15 ounce) cans mixed vegetables, drained
- 1(10 ounce) can cooked chicken, drained
- 1(10 3/4 ounce) can cream of chicken soup
- 1/4teaspoonthyme or sage
- 2(9-inch) frozen ready-to-bake pie crusts, thawed
Directions
- 1
Classic Chicken Pot Pie 2 (15 ounce) cans mixed vegetables, drained 1 (10 ounce) can cooked chicken, drained 1 (10 3/4 ounce) can cream of c
- 2
In medium bowl, combine vegetables, chicken, soup and seasoning
- 3
Fit one pie crust into 9-inch pie pan
- 4
pour vegetable mixture into pie crust
- 5
Top with remaining crust, crimp edges to seal and prick top with fork
- 6
Bake for 30 minutes, or until crust is golden brown and filling is hot
- 7
Allow pie to cool slightly before cutting into wedges
- 8
Serves 4 to 6.