Classic Veg-All Chicken Pot Pie
Servings
Prep Time
Cook Time
Ready In
Recipe: #37892
December 13, 2021
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Vegetables, North American, 5-Minute Prep, Add it in the lunch box, Budget-Friendly, Cooking With Condensed Soup, Easy/Beginner Cooking, Kids Can Do It, Fall/Autumn, Winter, Weeknight Meals, Oven Bake, Cooked Chicken or Beef, Refrigerated Dough, Cooked Chicken, Spices, All Occasions more
"This is the older recipe; not on their site anymore. This includes thyme, but there were even older recipes that did not include it. I personally don't use the thyme."
Ingredients
Nutritional
- Serving Size: 1 (466.2 g)
- Calories 423.6
- Total Fat - 8.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 353 mg
- Sodium - 774.5 mg
- Total Carbohydrate - 51.5 g
- Dietary Fiber - 6.2 g
- Sugars - 11.1 g
- Protein - 36 g
- Calcium - 89.3 mg
- Iron - 6.6 mg
- Vitamin C - 25.4 mg
- Thiamin - 0.4 mg
Step 1
Heat your oven to 375° Fahrenheit.
Step 2
Get out a medium mixing bowl and mix the first five ingredients together.
Step 3
Unroll one of the pie crusts and place it into a 9 inch pie pan.
Step 4
Pour the vegetable mixture into the pie crust.
Step 5
Top with the other pie crust and crimp the edges to seal. Use a fork to prick holes into the top of the pie crust.
Step 6
Place in the lower rack of your oven and bake the pie for 50 to 60 minutes. The crust should be golden brown and the filling should be hot.
Step 7
Let the pie cool a little bit before cutting into it.
Tips & Variations
No special items needed.