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Chicken Pot Pie
Recipes
Chicken Pot Pie
6 servings
50 minutes total

Ingredients

  • 1 (14.1 oz) package ready-to-bake rolled pie crusts
  • 1 Deli rotisserie chicken
  • 1 cup frozen mixed vegetables
  • 1 (10.75 oz) can cream of chicken soup
  • ½ cup reduced-fat milk
  • Aluminum foil

Steps

    1. Preheat oven to 450°F. Unfold 1 pie crust and press into bottom of 8-inch round pie pan.
    2. Remove meat from chicken and chop (2 cups). Combine chicken, vegetables, soup, and milk. Spread mixture evenly in pie crust.
    3. Unfold remaining pie crust and lay over top of pie pan, letting excess hang over edge. Trim crust even with outside edge of pan; crimp by pinching dough together or pressing with fork.
    4. Bake 15 minutes, then cover outside edge with foil. Bake 20 more minutes until crust is golden and chicken is 165°F. Serve.

Amount per ⅙ recipe serving: Calories 440, Total Fat 26g, Sat Fat 10g, Trans Fat 0g, Chol 80mg, Sodium 770mg, Total Carb 40g, Fiber 3g, Sugars 2g, Protein 17g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%