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Ready made pie crusts make this homestyle Chicken pot pie recipe super easy. A 10-ounce package of frozen oven-roasted diced chicken, thawed, and a 16-ounce package of frozen vegetables can be substituted for the canned chicken and vegetables. This ultimate-comfort food-chicken recipe is perfect for a weeknight dinner. You can make it ahead and enjoy leftovers throughout the week. 

Recipe by Gooseberry Patch December 2009

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fit one pie crust into a 9" pie plate. Combine chicken and remaining 5 ingredients in a bowl; pour into pie crust.

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  • Moisten edges of pie crust with water; top with remaining crust. Fold edges under and crimp; cut slits in top. Bake at 400° for 45 to 50 minutes; let stand 10 minutes before serving.

Chef's Notes

Serve with a side of creamy mashed potatoes or a simple, fresh green salad. If you're looking for a healthier option, use a gluten-free pie crust. If you have more time on your hands, you could also make your own crust. Making your own crust allows for healthier options as well: cauliflower crust, corn crust, or sweet potato crust.

Source

Gooseberry Patch Quick and Easy Family Favorites

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