Ingredients
- 1 box refrigerated pie crust top and bottom — 2 crusts
- 2 cups boneless skinless chicken breasts cooked, diced or shredded (rotisserie chicken works great)
- 1 lb frozen mixed vegetables microwaved according to package directions
- 1 can (10.5 oz) cream of potato soup condensed
- 1 can (10.5 oz) cream of chicken soup condensed
- 1 can (10.5 oz) cream of celery soup condensed, cream of mushroom or cream of onion also work
- salt to taste
- black pepper to taste
- garlic powder to taste
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method Start Cooking
- Preheat oven to 350°F.
- In a large mixing bowl, combine cooked chicken, mixed vegetables, all three cans of cream soup, and your seasonings. Stir until everything is well combined.
- Place one pie crust in the bottom of a pie pan and press gently to fit.
- Pour the chicken mixture evenly into the crust.
- Lay the second crust over the top. Tuck the edges of the top crust under the bottom crust and pinch firmly to seal.
- Cut several slits in the top crust to vent steam. (Optional: brush top with egg wash or melted butter for a shinier crust.)
- Bake at 350°F for 45 minutes to 1 hour, until the top crust is deep golden brown.
- Let cool for 10–15 minutes before slicing and serving.
Nutrition
Video
Notes
Make two and freeze one! This recipe doubles easily. Freeze the second pie unbaked, wrapped tightly in plastic wrap and foil, for up to 3 months. Bake from frozen at 375°F, adding 20–30 minutes to the bake time.
Cream of potato soup can be hard to find in some stores. If you can't locate it, microwave a potato until soft, dice it small, and add it to the filling with an extra can of cream of chicken or cream of mushroom in its place.
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