Delicious Chicken Pot Pie Cream (Printable Version)
# What You'll Need:
→ Filling
01 -
450 g cooked chicken, shredded or cubed
02 -
1 can (296 ml) cream of chicken soup
03 -
240 ml milk (whole or 2%)
04 -
300 g frozen mixed vegetables (peas, carrots, corn, green beans)
05 -
½ teaspoon garlic powder
06 -
Salt and pepper to taste
07 -
Optional: 75 g diced mushrooms or cooked onions
→ Crust
08 -
2 refrigerated store-bought pie crusts
09 -
1 egg, beaten (for egg wash)
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C (375°F). Lightly grease a 23 cm (9-inch) pie dish.
02 -
In a large bowl, mix cooked chicken, cream of chicken soup, milk, frozen mixed vegetables, garlic powder, salt, and pepper until evenly combined.
03 -
Roll out one pie crust and fit it into the prepared pie dish. Evenly pour the filling over the crust.
04 -
Place the second crust over the filling. Seal and crimp the edges, cut 3 to 4 slits on top to vent steam, then brush the surface with beaten egg.
05 -
Bake for 35 to 40 minutes or until the crust is golden brown and the filling is bubbling.
06 -
Let the dish cool for 5 to 10 minutes to allow the filling to set before slicing and serving.
# Helpful Notes:
01 -
For added flavor and time-saving, shredded rotisserie chicken is recommended.
02 -
Frozen vegetables do not require prior cooking; they cook during baking.
03 -
Use a gluten-free pie crust and verify the soup’s gluten-free status to accommodate gluten-free diets.