Time: 40 min.
Complexity: easily
Servings: 8

Chicken pot pie is a great way to enjoy a delicious, filling meal on the go. These pies are quick and easy to make using store-bought pie dough and are filled with shredded grilled chicken, frozen mixed vegetables, and canned cream of chicken soup. These pies can be frozen and then reheated in a toaster before serving without defrosting.

Ingredients:

• 2 cans of 300g canned chicken soup
• 1 package (280 g) frozen vegetables (mix of carrots, corn and green beans)
• 1 teaspoon garlic powder
• 1 small rotisserie chicken, shredded (skinless and boneless)
• 2 packages refrigerated pie dough (2 sheets in each box)
• 1 large egg, beaten

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grilled chicken, carrot, corn, French dough, garlic powder

We recommend

Preparation:

Step 1
• Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
Step 2
• In a bowl, combine the chicken soup, frozen vegetables, garlic powder, shredded chicken, and some salt and black pepper.
Step 3
• Unroll the pie crust and trim the round edges off each to form a square. Cut each square into quarters, then trim the edges to form rectangles. Spoon 1/4 cup of the chicken mixture into the center of one rectangle and brush the edges of the crust with water.
Step 4
• Top with another piece of dough and crimp the edges with a fork, sealing the filling completely. Brush with egg wash and poke a few holes with a fork. Assemble the pies in the same manner to make 8. Transfer to the prepared baking sheets. Bake until golden brown, 20–30 minutes.

Votes: 3