Easy Chicken Pot Pie. In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie.
Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. You can have Easy Chicken Pot Pie using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Easy Chicken Pot Pie
- You need 1 can of chicken (found in canned good or soup aisle).
- You need 1 can of mixed veggies (peas, carrots, potatoes, beans).
- You need 1 can of sweet corn.
- You need 1 can of cream of mushroom soup.
- It’s 1 tsp of salt or lowrey's seasoning.
- You need 1 tsp of pepper.
- Prepare 1 can of crescent rolls.
- You need 2 tbsp of melted butter.
Stir together soup, vegetables and flour. Top with second crust; seal edges and flute. Cut slits in several places in top crust. This comes together quickly and the dough really is easy to work with- I used my hands rather than a rolling pin.
Easy Chicken Pot Pie step by step
- Preheat oven to 350°F.
- Drain chicken, mixed veggies and corn and place in 8×8 or 2 quart casserole dish.
- Mix ingredients together with cream of mushroom soup and spread evenly in pan.
- Place as many crescent rolls over the top in one layer as possible.
- Spread melted butter over rolls.
- Bake for 20 minutes or until crescent rolls are golden brown.
Chicken pot pie is truly an heirloom recipe—cooks have been making it for centuries. Place potatoes and carrots in a large saucepan; add water to cover. Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. With a flaky, buttery crust, it's comfort food at its finest. And whiles it's a dish that you can.
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