Deep Dish Chicken Pot Pie

Name: Deep Dish Chicken Pot Pie
Cuisine: American
Ingredients: 1 8x8 or 9x9 baking dish; 1 package (that come with 2 crusts) refrigerated pie crust; 1 can cream of chicken soup; Milk (pour into cream of chicken soup can until it’s almost full); 2 chicken breasts; 1 package frozen mixed vegetables; 1/2 block favorite cheese, shredded (I used Monteray Jack); Salt & pepper to taste; Chicken bullion powder to taste; Tony’s seasoning to taste

Elyse Rose @elyserose

USA

This can be made in a regular pie dish just adjust cooking time, however I realized I didn’t have one.

Elyse Rose @elyserose

USA

This can be made in a regular pie dish just adjust cooking time, however I realized I didn’t have one.

Saved

Ingredients

18x8 or 9x9 baking dish
1 package(that come with 2 crusts) refrigerated pie crust
1 cancream of chicken soup
Milk (pour into cream of chicken soup can until it’s almost full)
2chicken breasts
1 packagefrozen mixed vegetables
1/2 blockfavorite cheese, shredded (I used Monteray Jack)
Salt & pepper to taste
Chicken bullion powder to taste
Tony’s seasoning to taste

Saved

Steps

1

Put water to boil with chicken bouillon powder & Tony’s. Add cubed chicken let cook 20 minutes. Pre-heat the oven to 400°F. Spray pan with baking spray. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess. Stir the soup, milk, and vegetables (will need to break up veggies) in a medium bowl.
2

Drain chicken and shred. Add to vegetable mixture with salt, pepper & Tony’s seasoning. Mix. Add to pie crust lined dish.
3

Sprinkle with cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
4

Bake 50 minutes - 1 hour or until cooked through. Take a knife and go along edges. Let sit 10-15 minutes before cutting & serving.