Come winter, all I want is comfort food. Shepard’s pies, casseroles and chicken pot pie. They usually take a long time to make, which is great because it’s cold out and I want to have my oven on.
But sometimes, I don’t want the fuss of making two pastries and a roux and then cooking everything before making the pie. So, I use store-bought pastry, store-bought rotisserie chicken (or leftover turkey from Thanksgiving!), frozen veggies, and canned soup. Fewer than 5 ingredients make an incredibly easy dinner in one easy pie dish. And my 2 year old helped me make it!
5-Ingredient Chicken Pot Pie
- 2 prepared pie crusts (or homemade, if you prefer)
- 1 cup chicken, cooked and chopped
- 1 package frozen mixed vegetables
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- Line a pie dish with the bottom crust and set aside.
- Mix together the remaining ingredients (chicken, vegetables and soup) ad pour into pie plate.
- Top filled plate with second crust and seal crusts by folding top crust under the edge of bottom crust edge. Poke or cut a few lines in the crust to release steam.
- Bake at 425 degrees for 30 minutes or until crust is brown. Remove from oven and let cool slightly for 10-15 minutes before eating. Enjoy!