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!
It’s the perfect dinner to make on any cold night of the year!
4-Ingredient Chicken Pot Pie
- 1 cup chicken, cooked and chopped
- 1 package frozen mixed vegetables
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 prepared pie crust (or homemade, if you prefer)
- Preheat oven to 425 degrees.
- Mix together chicken, vegetables and soup and pour into pie plate. Top filled plate with crust and crimp edges. Poke or cut a few lines in the crust so the steam can release when cooking. Bake for 30 minutes or until crust is brown. Remove from oven and let cool slightly for 10-15 minutes before eating. Enjoy!