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Chicken Pot Pie, Fast and Easy
photo of Chicken Pot Pie, Fast And Easy Recipe
Generously serves 4-6
rotisserie chicken, any brand, cut in half and one half cubed. save remaining half for chicken enchiladas or other desired dish
(10 oz) can cream of chicken soup
29 oz size canned veggies
fill soup can with any choice of milk other than skim milk
boxed and rolled pie crust
How to Make Chicken Pot Pie, Fast and Easy
1In saucepan over medium heat, cook onions in butter until soft and translucent.
2Stir in flour, salt and pepper. Stir and cook 2 minutes.
3Slowly stir in chicken broth and soup mixture. Stir until thickened.
4Add chicken and vegetables to flour and soup mixture.
5Pour all into a deep 2 quart casserole dish.
6Unroll pie crust according to package directions and place on top of chicken mixture. Fold over edges.
7Brush with egg white if desired. Make several slits in the crust to allow steam to escape.
8Bake in preheated oven at 400 degrees for 30-35 minutes or until pastry is golden brown and filling is bubbly.
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About Chicken Pot Pie, Fast and Easy
Posted: Thu, Jan 29, 2015