Chicken Pot Pie
Ingredients
The pie crust
-
2
unbaked pie crusts
pie crusts
The filling
-
1
pound
leftover roasted fauxtisserie chicken, chopped
-
1
12-16 ounce bag
peas and carrots or mixed vegetables, thawed
-
1
medium
onion, minced
-
2-3
cloves
garlic, minced
-
1
pound
red potatoes, diced
-
2
cans
cream of chicken soup
-
½
teaspoon
kosher salt
-
¼
teaspoon
poultry seasoning
-
to taste
ground black pepper
-
2-3
tablespoons
butter
Instructions
- Preheat the oven to 400°F.
- Boil salted water in a large pot and add diced potatoes, boiling until tender.
- In a skillet, melt butter and sauté the minced onion until translucent, then add garlic until fragrant.
- In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, garlic, potatoes, salt, poultry seasoning, and pepper. Adjust seasonings as needed.
- Place one pie crust in a pie plate and fill it with the mixture, then cover with the second pie crust.
- Seal and crimp the edges, cutting vent holes on top. Optionally, brush with a beaten egg mixed with water.
- Bake on a baking sheet for 40-45 minutes until the crust is golden brown. Let it stand before serving.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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