Chicken Pot Pie
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Chicken Pot Pie
Rated 5.0 stars by 1 users
Category
Lunch - Brunch - Dinner
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
-
1 package Farmhouse Corn Chowder Soup
-
3 cups water
-
1 cup half & half
-
2 Tbsp. of butter
-
1 ½ cups of frozen peas and carrot vegetable mix
- 2 cups chicken, cooked and diced (rotisserie chicken works great)
-
Prepared pie shell
-
Ground black pepper to taste
Directions
Preheat oven to 400°F.
Combine soup mix and water in small saucepan; bring to slight boil.
Reduce heat and simmer for 20 minutes.
Add veggies, chicken and half & half; simmer for another 5 minutes.
Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes.
- Let sit 10 minutes before serving.
Recipe Note
Can also be prepared with just a top crust or a puff pastry top.