Classic Veg-All Chicken Pot Pie
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."
- 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
Heat your oven to 375° Fahrenheit.
Get out a medium mixing bowl and mix the first five ingredients together.
Unroll one of the pie crusts and place it into a 9 inch pie pan.
Pour the vegetable mixture into the pie crust.
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.
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.
Let the pie cool a little bit before cutting into it.
Tips & Variations
No special items needed.