Description
A quick and easy no-pot version of the classic chicken pot pie, perfect for a comforting meal without the hassle.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 refrigerated pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix chicken, vegetables, soup, milk, cheese, garlic powder, onion powder, and black pepper.
- Pour mixture into a greased 9-inch pie dish.
- Place the pie crust over the mixture, crimping edges to seal.
- Cut slits in the crust to vent.
- Bake for 30-35 minutes or until crust is golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for extra flavor.
- Add herbs like thyme or parsley for more depth.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
Keywords: chicken no-pot pie, easy dinner, comfort food