Chicken Pot Pie

60 mins
Serves 1
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Directions

  1. 1Add cream of mushroom to a bowl.
  2. 2Add cream of chicken to the bowl.
  3. 3Add one can of drained mixed vegetables to the bowl.
  4. 4Add a little bit of dried ground sage.
  5. 5Add a little pepper to taste.
  6. 6Prepare a cornstarch slurry by mixing a couple tablespoons of cornstarch with some milk.
  7. 7Pour the cornstarch slurry into the bowl and mix well to thicken the filling.
  8. 8Add about two cups of shredded rotisserie chicken to the bowl.
  9. 9Mix the chicken into the filling.
  10. 10Set the filling mixture aside.
  11. 11Spray the pie plate with cooking spray.
  12. 12Place one refrigerated pie crust into the pie plate.
  13. 13Pour the filling into the pie crust.
  14. 14Lay the second pie shell over the top of the filling.
  15. 15Mash the edges of the top pie crust together with the underside crust as best as you can.
  16. 16Cut some little slits in the top of the pie to let it vent.
  17. 17Preheat your oven to 350 degrees Fahrenheit.
  18. 18Bake the pie for about half an hour.
  19. 19If the edges are getting too brown too quick, make a pie shield: get a square of aluminum foil that covers the pie, fold it in half, then fold it in half again.
  20. 20On the folded edges of the foil, cut out a quarter circle.
  21. 21Unfold the foil and place it over the pie to protect the edges.
  22. 22Cook the pie for a total of one hour.
  23. 23Once out of the oven, let it stand for about 15 minutes before cutting into it.
  24. 24Slice and serve the Chicken Pot Pie.

Ingredients

  • 1 can cream of mushroom
  • 1 can cream of chicken
  • 1 can mixed vegetables
  • a little bit dried ground sage
  • a little bit pepper
  • 2 tablespoons cornstarch
  • milk
  • 2 cups rotisserie chicken
  • 2 refrigerated pie crust
  • a little cooking spray
  • a little egg wash

Equipment

bowlwooden spoonpie plateknifescissorsaluminum foil

Tips

  • If the pie edges are getting too brown too quickly, make a pie shield with aluminum foil to protect them.
  • An egg wash can be used over the top of the pie to make it nice and brown, but it is not necessary.
  • Once the pie comes out of the oven, let it stand for about 15 minutes before cutting into it.