Chicken Pot Pie
This classic Chicken Pot Pie is the best of comfort food. With its flaky, buttery crust enveloping juicy chicken, tender veggies, and a creamy gravy, this quick and cozy dish is the epitome of savory satisfaction that will leave you wanting more.
Servings 6
Calories 464kcal
Ingredients
- 1 box store-bought pie crust contains two crusts
- 2 cups leftover roast chicken shredded or diced
- 1 can cream of chicken soup 10.5oz, use 2 cans if you like it saucy
- 1 can carrots 15oz, drained
- ½ can peas 14.5oz, drained
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
- 1 egg for egg wash
- fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375℉. Spray a 9" pie dish with cooking spray.
- Roll out one of the pie crusts and place it in the pie dish, trimming the edges.
- In a mixing bowl, combine the chicken, cream of chicken soup, peas, carrots, dried parsley, salt and black pepper.
- Pour the mixture into the prepared pie crust.
- Roll out the second pie crust and lay it over the top, trimming the edges.
- Pinch the edges of the pie with two fingers to seal it or you can press down the edges with a fork.
- Brush the egg wash over the over pie crust on top.
- Bake for 40 to 45 minutes or until the crust is golden brown and the filling is hot and bubbly. If you feel like the edges are baking too quickly, you can cover them with foil.
- Remove from the oven and let cool for a few minutes before serving.
Nutrition
Calories: 464kcal | Carbohydrates: 40g | Protein: 15g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 1055mg | Potassium: 238mg | Fiber: 3g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 3mg
