Chicken Pot Pie

60 mins
Serves 1
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Directions

  1. 1Pour cream of mushroom and cream of chicken soup into a mixing bowl.
  2. 2Pour cream of mushroom and cream of chicken soup into a mixing bowl.
  3. 3Pour cream of mushroom and cream of chicken soup into a mixing bowl.
  4. 4Add drained mixed vegetables.
  5. 5Add drained mixed vegetables.
  6. 6Add drained mixed vegetables.
  7. 7Add a little bit of dried ground sage.
  8. 8Add a little bit of dried ground sage.
  9. 9Add a little bit of dried ground sage.
  10. 10Add some pepper.
  11. 11Add some pepper.
  12. 12Add some pepper.
  13. 13Stir the ingredients together.
  14. 14Stir the ingredients together.
  15. 15Stir the ingredients together.
  16. 16Mix cornstarch with some milk to create a slurry.
  17. 17Mix cornstarch with some milk to create a slurry.
  18. 18Mix cornstarch with some milk to create a slurry.
  19. 19Pour the cornstarch slurry into the mixture to thicken the filling.
  20. 20Pour the cornstarch slurry into the mixture to thicken the filling.
  21. 21Pour the cornstarch slurry into the mixture to thicken the filling.
  22. 22Add shredded rotisserie chicken to the bowl.
  23. 23Add shredded rotisserie chicken to the bowl.
  24. 24Add shredded rotisserie chicken to the bowl.
  25. 25Stir the chicken into the filling mixture.
  26. 26Stir the chicken into the filling mixture.
  27. 27Stir the chicken into the filling mixture.
  28. 28Lightly spray a pie plate with cooking spray.
  29. 29Lightly spray a pie plate with cooking spray.
  30. 30Lightly spray a pie plate with cooking spray.
  31. 31Place one refrigerated pie crust into the pie plate, gently pressing it to fit.
  32. 32Place one refrigerated pie crust into the pie plate, gently pressing it to fit.
  33. 33Place one refrigerated pie crust into the pie plate, gently pressing it to fit.
  34. 34Pour the chicken pot pie filling into the pie crust.
  35. 35Pour the chicken pot pie filling into the pie crust.
  36. 36Pour the chicken pot pie filling into the pie crust.
  37. 37Place the second pie shell over the top of the filling.
  38. 38Place the second pie shell over the top of the filling.
  39. 39Place the second pie shell over the top of the filling.
  40. 40Mash the edges of the top crust with the bottom crust to seal.
  41. 41Mash the edges of the top crust with the bottom crust to seal.
  42. 42Mash the edges of the top crust with the bottom crust to seal.
  43. 43Cut eight small slits in the top pie crust to let it vent during baking.
  44. 44Cut eight small slits in the top pie crust to let it vent during baking.
  45. 45Cut eight small slits in the top pie crust to let it vent during baking.
  46. 46Bake in a preheated oven at 350 degrees Fahrenheit for about half an hour.
  47. 47Bake in a preheated oven at 350 degrees Fahrenheit for about half an hour.
  48. 48Bake in a preheated oven at 350 degrees Fahrenheit for about half an hour.
  49. 49If edges brown too quickly, make a pie shield by folding aluminum foil in half twice and cutting a quarter circle out of the folded edges.
  50. 50If edges brown too quickly, make a pie shield by folding aluminum foil in half twice and cutting a quarter circle out of the folded edges.
  51. 51If edges brown too quickly, make a pie shield by folding aluminum foil in half twice and cutting a quarter circle out of the folded edges.
  52. 52Unfold the foil and place it around the edges of the pie.
  53. 53Unfold the foil and place it around the edges of the pie.
  54. 54Unfold the foil and place it around the edges of the pie.
  55. 55Return the pie to the oven to finish cooking for a total of one hour.
  56. 56Return the pie to the oven to finish cooking for a total of one hour.
  57. 57Return the pie to the oven to finish cooking for a total of one hour.
  58. 58Remove the pie from the oven and let it stand for about 15 minutes before serving.
  59. 59Remove the pie from the oven and let it stand for about 15 minutes before serving.
  60. 60Remove the pie from the oven and let it stand for about 15 minutes before serving.
  61. 61Cut and serve a slice of chicken pot pie.
  62. 62Cut and serve a slice of chicken pot pie.
  63. 63Cut and serve a slice of chicken pot pie.

Ingredients

  • 1 can cream of mushroom soup
  • 1 can cream of mushroom soup
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can cream of chicken soup
  • 1 can cream of chicken soup
  • 1 can mixed vegetables
  • 1 can mixed vegetables
  • 1 can mixed vegetables
  • dried ground sage
  • dried ground sage
  • dried ground sage
  • pepper
  • pepper
  • pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • milk
  • milk
  • milk
  • 2 cups rotisserie chicken
  • 2 cups rotisserie chicken
  • 2 cups rotisserie chicken
  • 2 refrigerated pie crusts
  • 2 refrigerated pie crusts
  • 2 refrigerated pie crusts
  • cooking spray
  • cooking spray
  • cooking spray

Equipment

mixing bowlwooden spoonpie platekitchen shearsknifeplateforkpie server

Tips

  • If the pie edges brown too quickly, cover them with a homemade foil pie shield.
  • Let the pie stand for about 15 minutes after baking before cutting into it.