Place oven rack in lower third of oven. Preheat oven to 375 degrees. Spray a 9-in. pie plate with nonstick spray; set aside
Is there anything more comforting than chicken pot pie? We didn't think so. We made it easier than ever by using 4 ingredients to make our version of a classic recipe.
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Servings and Ingredients
|1 (15-oz.) pkg. Hy-Vee refrigerated ready-to-bake 9-in. pie crusts (2 ct.)|
|2 c. shredded Hy-Vee rotisserie chicken|
|1 (10.5-oz.) can That’s Smart! condensed cream of chicken soup|
|1 (12-oz.) pkg. That’s Smart! frozen mixed vegetables with carrots, corn, peas & green beans|
Things To Grab
- 9-in. pie plate
- Hy-Vee nonstick cooking spray
- Rolling pin
- Large bowl
Unroll one pie crust pastry. Roll pastry into a 12-in. round with a rolling pin. Transfer and ease pastry into prepared pie, allowing excess dough to hang over edge. Set aside.
Stir together rotisserie chicken, condensed soup and frozen mixed vegetables in a large bowl. Spoon mixture into the pastry-lined pie plate.
Unroll remaining pie crust pastry on top of filling in pie plate. Fold top pastry edge under the bottom edge of pastry in pie plate. Crimp edges of pastry together. Cut a few slit in the top pastry to allow steam to escape.
Bake for 40 to 45 minutes or until filling is bubbly and crust is golden brown. Remove from oven; cool for 10 minutes before serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 40mg
- Sodium: 850mg
- Total Carbohydrates: 49g
- Protein: 11g
Hy-Vee Test Kitchen