Name: Thomas's Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Yield: 6 slices
Ingredients: 1 store rotisserie chicken, shredded; 1 bag frozen mixed vegetables, thawed; 1 can cream of chicken soup; 1/2 cup milk; 1 box refrigerated pie crusts (2 crusts)

Recipe 102 · Dinner

Thomas's Chicken Pot Pie

Creamy chicken and veggies tucked under a golden pie crust. Comfort food at its best.

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Prep20 minutes

Cook40 minutes

Serves6 slices

Nutritionabout 480 cal · 22g protein per slice

Golden-brown chicken pot pie with flaky crust, one slice cut

Cut a few slits in the top crust so steam can escape — no soggy top.

How to make it

Heat the oven. Set it to 400 degrees.
Mix the filling. Stir the shredded chicken, veggies, soup, and milk together in a big bowl.
Bottom crust. Unroll one pie crust and press it into the pie dish, letting the edges hang over.
Fill and top. Pour in the chicken mixture, then lay the second crust on top. Pinch the edges together and cut 3 slits in the top.
Bake. Bake 35 to 40 minutes until the crust is deep golden. Cool 10 minutes before slicing.