The Easiest Chicken Pot Pie Recipe - So Simple - So Delicious!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Preheat the oven to 400°F using a Brevel toaster oven.

Spray the inside of the pie pan with cooking spray.

Brush the inside of the pie pan with melted butter for flavor.

Sprinkle a bit of shredded cheese on the bottom of the pie pan.

Drain the canned chicken and shred it into the pie pan.

Add one can of cream of chicken soup to the chicken and spread it around.

Pour in half a cup of milk and mix the ingredients together.

Add a can of mixed vegetables and stir them into the mixture.

Add about a tablespoon of dried herbs (like thyme and marjoram) to the mixture and mix well.

Roll out the pre-made pie crust and lay it on top of the filling, pressing it down into the mixture.

Use a fork to press the edges of the pie crust into the filling below.

Cut off any excess pie crust with a knife and make slashes in the top crust to let steam escape.

Brush melted butter on top of the pie crust, including any designs made.

Bake in the oven for 15 minutes.

After 15 minutes, remove the pie and add more shredded cheese on top.

Cover the pie with foil to prevent over-browning and return it to the oven for another 12 to 15 minutes.

After the second baking period, remove the pie from the oven and let it cool for 15 to 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens