Easy Chicken Pot Pie
This homemade chicken pot pie is savory and so easy. Leftover chicken, frozen veggies, and store-bought dough make this the perfect, weeknight comfort meal.
Servings 6 servings
Ingredients
- 2 cups of chopped or shredded leftover chicken
- 1 tbsp vegetable oil
- 1 cup frozen peas & carrots
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 14.5 oz can of cream of mushroom soup
- 1/4 cup milk
- 1 tsp minced garlic
- 1/2 tsp ground black pepper
- 1 package of store bought crust
Instructions
- Drizzle in 1 tbsp of vegetable oil into a skillet, and turn the heat to medium.
- Next toss in the celery, and onions. Cook until they soften.
- Toss in the chicken, followed by the peas & carrots. Stir until well combined.
- Now add int he minced garlic and stir until it's well incorporated.
- Pour in the cream of mushroom soup, and 1/4 cup of milk.
- Mix everything until it's well combined, then sprinkle in the pepper.
- Cook for 5 minutes, then turn off and remove the pan from the heat.
- Roll out on of the pie crust, and place it into a 9 inch pie pan.
- Poke a few holes at the bottom, and side of the dough.
- Bake the pie crust for 5 minutes on 350 F.
- Remove the pie crust from the oven, then pour in the chicken pot pit filling.
- Top the pie with the second crust, and pinch or seal the edges.
- Bake on 350 F for 20- 25 minutes.
- Serve & enjoy!