This classic comfort food is one of Betty’s most popular casseroles! Perfect for a winter meal, and it will make your kitchen smell fantastic. Refrigerated pie crusts make this chicken pot pie extra easy, and you can use leftover cooked chicken or turkey to speed things along as well. Click through for the how-to video!
Easy Chicken Pot Pie 1 pkg. (2 crusts) Pillsbury Refrig Pie Crust 2 cans cr chicken soup 2 boneless skinless chicken breasts, cooked cubed 1 bag frozen vegetables Roll out thawed crust into pie dish. Place half of your chicken in bottom of dish, top with half your veggies and 1 can cream soup. Layer remaining ingredients. Top with additional pie crust; crimp edges to seal; cut vent holes in top crust; brush w/melted butter; bake on cookie sheet in a preheated 425 oven for 60-75 min.
Ultimate Chicken Pot Pie Recipe - Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It’s chock full of flavor and ready in just 50 minutes.