Chicken Pot Pie
A comforting homemade chicken pot pie with flaky crust and hearty filling, perfect for a cozy meal.
Ingredients
Dairy and Canned Goods
- 2 cups cooked diced or shredded chicken
- 1 can (10 oz) cream of potato soup
- 1 can (10 oz) cream of celery soup
- 2 cups frozen vegetables
- 0.75 of a can milk
- 2 refrigerated pie crusts unrolled pie crusts
- 1 egg white egg white
- to taste pepper pepper (fresh cracked pepper preferred)
Instructions
- Mix the soups, milk, and pepper in a bowl.
- Add chicken and vegetables, then mix well.
- Line pie plate with one crust, add filling, then cover with second crust.
- Cut vents in the top crust, brush with egg white.
- Bake at 350°F (175°C) for 30-45 minutes until golden brown.
Notes
Ensure the crust edges are tucked in well for a neat appearance.