Return to Baked Chicken Recipes
Easy Chicken Pot Pie
Submitted by: Lakitha
Chicken thighs are cooked and shredded, then combined with herbed chicken soup and vegetables in this easy pot pie filling. Refrigerated pie crusts are used to line the dish.
Ingredients
- 4 skinless, boneless chicken thighs
- 1 14-ounce can chicken broth
- 1 10 3/4-ounce can condensed reduced-fat cream of chicken and herb soup
- 2 10 3/4-ounce cans condensed reduced-fat cream of chicken soup
- 1 large can mixed vegetables, drained
- 2 15-ounce packages rolled refrigerated pie crusts
Save Recipe
Interact
Method
Preheat oven to 350 degrees. Boil chicken in chicken broth until done (170 degrees). Shred chicken and mix with soups and vegetables. Lightly grease bottom of a 13x9x2-inch casserole dish. Unroll 2 crusts to cover bottom of the casserole dish. Pour chicken mixture on top of crust and spread evenly. Cover completely with remaining crusts. Brush melted butter on top of pie crust so it will be flaky and golden brown. Bake until crust is brown, about 30 minutes.
Notes:
Number of Servings: 6 to 8
Submitted by: Lakitha ( See all of Lakitha Recipes )
Advertisement
