Super Simple Chicken Pot Pie
Chicken Pot Pie is one of my favorite comfort foods. It is very filling and quite easy to make, once you have a great recipe. This recipe is easy to adapt for those following a gluten-free diet and the combination of flavors is divine!
Ingredients
- 2 ½ cups of chicken or turkey shredded or cubed
- 1 bag frozen mixed vegetables thawed and drained
- 1 can Cream of Chicken & Mushroom soup or [homemade Gluten-free version]
- ½ cup milk
- 1 tsp salt
- 1 ½ cups shredded mozzarella cheese
- 1 box Pillsbury Pie Crusts or 2 homemade 9" pie crusts
Instructions
- Bring crust to room temperature (see directions on pie crust box)
- Preheat oven to 425°.
- In a large bowl, combine chicken, soup, milk, salt, 1 cup mozzarella cheese, and vegetables.
- Gently mix & set aside.
- Slowly and gently, unroll the crust as stated on package.
- Place first crust in 9 inch pie plate.
- Pour mixture into pie plate.
- Sprinkle with remainder of cheese.
- Cover with the second pie crust.
- Pinch the edges to seal.
- Cut several slits in the top crust.
- Bake approximately 35 minutes or until crust is golden brown.
- *Cover edges of crust with strips of foil after first 15-20 minutes of baking. Cool completely.
Tried this recipe?Mention @mwmodernmomma or tag #MWModernMommaRecipes
Enjoy!!
This looks wonderful! There’s nothing like a good chicken pot pie! The ultimate comfort food!!!
This looks so good! And easy to make too, which is my kind of cooking 🙂 I love chicken pot pie, thanks for the recipe.
I found your blog via the Hearth & Soul Hop this week.
Great recipe for an all time classic, it looks delicious. Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen