Quick & Easy Chicken Pot Pie

With all of the remodeling and moving, a home cooked meal is very welcome for both my boyfriend and I. I’ve made this a few times and it has definitely been added to my go to dishes when I need a meal but don’t have tons of time. The trick? Rotisserie chicken, premade pie crust, and frozen vegetables! With how bare the shelves were around us, I was extra surprised to see those ingredients when I ran in for an emergency meal supplies during the move.

What are your go to quick meals?

Ingredients:

  • 1 pkg. refrigerated pie crusts (2 crusts total)
  • 1 pkg. frozen carrots & peas mix
  • 1 pkg. frozen corn
  • ½ pkg. frozen cubed potatoes
  • 2 cans cream of chicken soup
  • 1 rotisserie chicken; broken down and cut into cubes
  • ½ stick butter

Directions:

Preheat oven to 425 degrees Fahrenheit.

Spray a 9”x13” baking pan with baking spray.

Stretch one of the pie crusts across the bottom of the pan.

In a large bowl, mix the frozen vegetables, cream of chicken, chicken, salt, and pepper. Pour the entire contents into the pan.

Cube the butter and spread across the top of the filling.

Cover with the second pie crust; cut slits into the top to allow steam to escape.

Bake for 45-55 minutes or until the crust is golden brown.

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