Easy Chicken (Pot) Pie

We live in Pennsylvania and I have been shunned for using the “wrong” name for Chicken Pot Pie, people here get very defensive about interchanging the recipe names: I call it Chicken Pot Pie you might call it by the correct name, Chicken Pie, it doesn’t  bother me.  What I know is that when I make this my toddler will lick her plate clean. This recipe isn’t whole30, it’s not clean either, but it is quick, so comforting and so, so, so good!

IMG_0867

Ingredients:

  • 1/2-1Lb Instant pot shredded chicken, here’s my recipe!
  • 1 can of Cream of Chicken Soup
  • 1 can of Cream of Celery Soup
  • 1 Cup of mixed frozen vegetables
  • Pre-made Refrigerated pie crust, I use Wegmans brand!
  • Pinch of Garlic Powder
  • Pinch of Salt and Pepper

Directions:

  1. Set pie crust on counter for 15-20 minutes before assembling pie.
  2. Pre-heat oven to 425ºƒ
  3. Combine, cooked chicken, cream of chicken soup, cream of celery soup, mixed vegetables in a bowl. Add salt, pepper and garlic powder.
  4. Once Pie crust is rolled into pie-dish, add a few fork perforations to the bottom of the pie.
  5. Add all ingredients and cover with second pie crust, pinching the sides to create a braid effect. Cut a small X or heart on top of Pie.
  6. Bake for 40-45 minutes at 425ºƒ pie should be golden brown on top.

Note: to make sure your edges of pie crust don’t burn add a ring of aluminum foil to outside!

Do you love this heavenly comfort meal also?

Xo

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