Chicken Pot Pie with Frozen Veggies
This is an easy Chicken Pot Pie with frozen veggies, rotisserie chicken, a quick chicken gravy with cream of chicken soup, and an easy flaky pie crust!
Servings: 8
Calories: 263kcal
Ingredients
Quick pie crust:
- 2 cups all-purspose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup butter cold, cut into small pieces
- ¾ cup milk
- extra flour to roll out pie crust with
Pie Filling:
- 1 cup milk
- 1 10.5 oz can cream of chicken soup
- 1 package chicken gravy mix
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- 2 cups chopped rotisserie chicken or canned chicken
- 4 cups mixed frozen vegetables thawed
Instructions
- Preheat oven to 350 F. Lightly spray a 9 inch pie pan with baking spray.
- Mix flour, baking powder, and salt together. Mash in butter with a fork until there are only pea-sized pieces. Stir in milk and mix to form the dough.
- Divide the dough into roughly half, one part slightly larger than the other for the bottom. Roll out the larger portion of dough into an even circle big enough for the pie pan and place in pan.
- In a bowl, whisk together the milk, cream of chicken soup, chicken gravy mix, parsley, and pepper.
- In the pie shell, pour in half of the chopped chicken and thawed veggies.
- Pour in half of the gravy mixture, then layer in the other half of the chicken and veggies and the last of the gravy.
- Roll out other ball of pie dough and place on top of the pie. Crimp the edges together by holding a pinched thumb and pointer finger on the outside edge and pushing a finger from the opposite hand into the dough between the thumb and pointer finger, pressing the dough together.
- Bake at 350 F for 30 minutes, or until top is golden brown.
Notes
Once cooled, store any leftovers refrigerated for up to 3 days.
To make ahead, follow the recipe and store refrigerated RAW for up to 2 days. Bake as directed. NOTE: If using a glass pan make sure to rest at room temperature while preheating the oven so the cold pan does not shatter in the hot oven!
Freeze raw or baked and cooled, and thaw completely before baking.
Nutrition
Serving: 1slice | Calories: 263kcal | Carbohydrates: 39g | Protein: 19g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 393mg | Potassium: 425mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4731IU | Vitamin C: 9mg | Calcium: 139mg | Iron: 3mg