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RECIPES

Chicken Pot Pie

As cooler weather rolls in, we’re getting more excited about those days spent cooking soups or savory pies in the kitchen with the windows cracked, letting in the crisp fall air. To help get your pie-making started, we’re sharing a classic—chicken pot pie. An ultimate comfort food, this recipe is perfect for a fall night or to take as a dish for a small get together. Enjoy!

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PREP/COOK TIME

 90 minutes

DIFFICULTY

 Easy

SERVINGS

 4

Ingredients:

2 chicken breats (or 1 cup rotisserie chicken)

1 bag of frozen mixed vegetables (carrots, peas, corn & potatoes)

1 can of cream of chicken

1/4 cup of hot sauce (this will add flavor to your mixture–not spice, but can be leftout if preferred)

1 1/2 cups of shredded cheese

2 rolls of pre-made pie crust

1 1/2 tbsp garlic powder

Salt & pepper to taste

Pan spray or olive oil

Directions:

  • Season chicken breasts with ½ tbsp of garlic powder, and preferred amount of salt and pepper. Bake in the oven at 350℉ for 25-30 minutes (or until the chicken reaches 165℉)
  • Grease baking dish and unroll the first pie crust making sure that you’re pressing it into the dish. Toss in the oven with the chicken no longer than 9 minutes to make sure the crust is lightly browned.
  • Next, toss your frozen mixed vegetables into the microwave for 2-3 to help speed along the unthawing process.
  • Add your mixed vegetables to a mixing bowl and combine with cream of chicken, hot sauce, shredded cheese, and spices.
  • Chop cooked chicken breasts into small pieces and combine in the mixing bowl with the all other ingredients.
  • Add mixture to the browned pie crust making sure the mixture is evenly spread.
  • Sprinkle 1 cup of shredded cheese on top of your mixture.
  • Finally, unroll and add the second pie crust over the top of ingredients. Place back in the oven at 350℉ and bake for about 40 minutes or until golden brown.