Chicken Pot Pie

1h
Serves 1
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Directions

  1. 1Pour cream of mushroom and cream of chicken soup into a mixing bowl.
  2. 2Add drained mixed vegetables.
  3. 3Add a little bit of dried ground sage.
  4. 4Add some pepper.
  5. 5Stir the ingredients together.
  6. 6Mix cornstarch with some milk to create a slurry.
  7. 7Pour the cornstarch slurry into the mixture to thicken the filling.
  8. 8Add shredded rotisserie chicken to the bowl.
  9. 9Stir the chicken into the filling mixture.
  10. 10Lightly spray a pie plate with cooking spray.
  11. 11Place one refrigerated pie crust into the pie plate, gently pressing it to fit.
  12. 12Pour the chicken pot pie filling into the pie crust.
  13. 13Place the second pie shell over the top of the filling.
  14. 14Mash the edges of the top crust with the bottom crust to seal.
  15. 15Cut eight small slits in the top pie crust to let it vent during baking.
  16. 16Bake in a preheated oven at 350 degrees Fahrenheit for about half an hour.
  17. 17If 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.
  18. 18Unfold the foil and place it around the edges of the pie.
  19. 19Return the pie to the oven to finish cooking for a total of one hour.
  20. 20Remove the pie from the oven and let it stand for about 15 minutes before serving.
  21. 21Cut and serve a slice of chicken pot pie.

Ingredients

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

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