23
Aug
Ready made pie crusts make this homestyle Chicken pot pie recipe super easy. Frozen Veggies Some mixed veggies and then some extra peas.
Stir the butter and flour together and cook until it begins to become fragrant like pie crust.
Chicken pot pie recipe with refrigerated crust. Combine remaining ingredients. Pour filling into pie plate. Top with 2nd crust.
Make slits in top to vent and bake at 375F for 45 to 50 minutes or until golden brown. Preheat oven to 400 degrees F. Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust.
Fill the bottom with the shredded chicken peas and corn. Unwrap frozen pot pies and arrange on a rimmed baking sheet. Brush crust with beaten egg cover with foil and bake 40 minutes.
Uncover and bake until crusts are golden brown about 20 minutes. Let pot pies rest 10 minutes before serving. Stir together egg yolk and water in a small bowl.
Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 5-inch circles from each piecrust. Ready made pie crusts make this homestyle Chicken pot pie recipe super easy.
A 10-ounce package of frozen oven-roasted diced chicken thawed and a 16-ounce package of frozen vegetables can be substituted for the canned chicken and vegetables. This ultimate-comfort food-chicken recipe. Roll the first refrigerated pie crust into a pie dish cutting any excess crust off the edge.
Fill the crust with the warm pot pie mixture. Cover with the second pie crust. Center the crust over the bottom one then flute the edges.
Chicken I prefer to use leftover turkey aka turkey pot pie or a rotisserie chicken. Frozen Veggies Some mixed veggies and then some extra peas. Pie Crust I like to use a store-bought pie crust double crust but if you have a great recipe for homemade use that.
How to Make Chicken Pot Pie with Frozen Vegetables Place butter and flour in a medium-sized saucepan over medium-high heat. Stir the butter and flour together and cook until it begins to become fragrant like pie crust. Add a cup of chicken stock and poultry seasoning.