Easy Peasy Chicken Pot Pie Recipe

In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, and a splash of milk. Stir until well blended. Add in the shredded rotisserie chicken and the frozen mixed vegetables. Season the mixture with salt, pepper, and a sprinkle of thyme. Mix everything together until the ingredients are evenly distributed.

Step 2: Prepare the Pie Crust

Take one of the pre-made pie crusts and lay it out in a pie pan, pressing it gently into the bottom and up the sides of the pan. Make sure there are no air bubbles trapped underneath.

Step 3: Add the Filling

Pour the chicken and vegetable mixture into the pie crust, spreading it out evenly. Make sure the filling is level and reaches the edges of the crust.

Step 4: Top with the Second Crust

Take the second pie crust and lay it over the top of the filling. Press the edges of the top and bottom crusts together to seal the pie. You can crimp the edges with a fork or pinch them together with your fingers for a decorative touch. If desired, cut a few small slits in the top crust to allow steam to escape during baking.

Step 5: Bake the Pie

Preheat your oven to 375°F (190°C). Place the pie in the preheated oven and bake for 40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 6: Add a Finishing Touch

After baking, remove the pie from the oven and lightly spray the top crust with butter spray. Place the pie under the broiler for 2 minutes to give the crust an extra golden and crispy finish. Keep a close eye on it to prevent burning.

Step 7: Serve and Enjoy

Let the pie cool for a few minutes before slicing and serving. Enjoy your easy peasy chicken pot pie with family and friends!

Tips for Success

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