chicken pot pie, fast and easy
My family actually asks for this dish. Especially warming on cold wintry nights. I have often used smaller cans of veggies and added leftover veggies from previous nights dinners. Leftovers of this pot pie are rare but when there's a smidgen left in the dish my husband says he'll be glad to take it to work for his lunch!!
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yield
serving(s)
prep time
20 Min
cook time
35 Min
method
Bake
Ingredients For chicken pot pie, fast and easy
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1rotisserie chicken, any brand, cut in half and one half cubed. save remaining half for chicken enchiladas or other desired dish
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1/3 cbutter
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1/3 conion, chopped
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1/3 cflour
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1/2 tspsalt
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1/4 tspblack pepper
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1 can(10 oz) can cream of chicken soup
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1 can29 oz size canned veggies
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1 canfill soup can with any choice of milk other than skim milk
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1/2 cchicken broth
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1/2 pkgboxed and rolled pie crust
How To Make chicken pot pie, fast and easy
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1In saucepan over medium heat, cook onions in butter until soft and translucent.
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2Stir in flour, salt and pepper. Stir and cook 2 minutes.
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3Slowly stir in chicken broth and soup mixture. Stir until thickened.
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4Add chicken and vegetables to flour and soup mixture.
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5Pour all into a deep 2 quart casserole dish.
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6Unroll pie crust according to package directions and place on top of chicken mixture. Fold over edges.
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7Brush with egg white if desired. Make several slits in the crust to allow steam to escape.
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8Bake in preheated oven at 400 degrees for 30-35 minutes or until pastry is golden brown and filling is bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chicken Pot Pie, Fast and Easy:
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