Speaker A
I'm going to show you how to make a quick and easy chicken pot pie.
Learn how to make a quick and easy chicken pot pie using cooked chicken, cream of chicken soup, mixed vegetables, and store-bought pie crust.
Key Takeaways
- Using pre-cooked chicken and frozen vegetables saves preparation time.
- No need to dilute the cream of chicken soup for a creamy filling.
- Store-bought pie crusts simplify the baking process.
- Proper sealing and venting of the crust ensure a well-cooked pie.
- Baking at 375°F for about 30-35 minutes yields a golden crust and bubbly filling.
What the video covers
- Use about two cups of shredded cooked chicken, either leftover rotisserie or boiled chicken breasts.
- Add one can of cream of chicken soup without diluting it with water or milk.
- Incorporate 12 to 16 ounces of frozen mixed vegetables directly without thawing.
- Season with half a teaspoon of salt and a quarter teaspoon of black pepper, adjusting to taste.
- Mix all ingredients until the chicken and vegetables are well coated with the soup.
- Line a pie dish with one refrigerated store-bought pie crust and pour in the filling.
- Cover with a second pie crust, seal edges by crimping, and cut slits on top for steam release.
- Bake at 375°F for 30 to 35 minutes until the crust is golden brown and filling is bubbly.
- Allow the pie to cool for a few minutes before serving.
- This recipe is ideal for a quick, comforting weeknight meal.
Full Transcript — Download SRT & Markdown
Speaker A
It's a great recipe for a weeknight meal.
Speaker A
First, you're going to need some cooked chicken, about two cups shredded.
Speaker A
You can use leftover rotisserie chicken or boil some chicken breasts.
Speaker A
Next, you'll need one can of cream of chicken soup.
Speaker A
Don't add any water or milk to it, just use it straight from the can.
Speaker A
Then, we're going to add some mixed vegetables.
Speaker A
I'm using a frozen bag, about 12 to 16 ounces.
Speaker A
You don't need to thaw them, just throw them in.
Speaker A
Now, for the seasoning, I'm using a little bit of salt.
Speaker A
About a half teaspoon, and a quarter teaspoon of black pepper.
Speaker A
You can adjust this to your taste, of course.
Speaker A
Give everything a good stir until it's well combined.
Speaker A
Make sure all the chicken and vegetables are coated with the soup.
Speaker A
Once that's mixed, we're going to prepare our pie crust.
Speaker A
I'm using a store-bought refrigerated pie crust.
Speaker A
Unroll one crust and place it into your pie dish.
Speaker A
Press it gently to fit the bottom and sides.
Speaker A
Now, pour your chicken and vegetable mixture into the pie crust.
Speaker A
Spread it out evenly with a spoon or spatula.
Speaker A
Take your second pie crust and place it over the filling.
Speaker A
Crimp the edges of both crusts together to seal them.
Speaker A
You can use a fork to make a decorative edge.
Speaker A
Don't forget to cut a few slits in the top crust.
Speaker A
This allows steam to escape while it's baking.
Speaker A
Bake in a preheated oven at 375 degrees Fahrenheit.
Speaker A
It will take about 30 to 35 minutes.
Speaker A
You want the crust to be golden brown and the filling bubbly.
Speaker A
Let it cool for a few minutes before serving.
Speaker A
And there you have it, a delicious homemade chicken pot pie.
Speaker A
Enjoy your meal.
Topics:chicken pot pieeasy chicken pot pie recipequick weeknight mealcream of chicken soupfrozen mixed vegetablesstore-bought pie crusthomemade pot piecomfort food recipesimple chicken dinnerbaking chicken pot pie
