Preheat oven to 375 degrees. Spray an 8-or-9-inch pie pan 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 ready-to-bake refrigerated pie crust, (2 crusts)|
|2 c. Hy-Vee rotisserie chicken, shredded|
|1 (10.5-oz.) can That’s Smart! cream of chicken soup|
|1 (12-oz.) pkg. That’s Smart! frozen mixed vegetables|
Things To Grab
- 8-or-9-inch pie pan
- Hy-Vee nonstick cooking spray
- Rolling pin
- Large bowl
Unroll one pie crust. Using a rolling pin, gently roll into an even thickness. Press dough into prepared pie pan, allowing excess dough to hang over edge; set aside.
In a large bowl, fold together rotisserie chicken, soup, and frozen mixed vegetables. Pour mixture on top of pie crust in pie pan.
Unroll remaining pie crust. Using a rolling pin, gently roll into an even thickness. Top chicken filling with pie dough. Crimp edges of dough to seal. Using a sharp knife, create several slits in the center of the pie.
Bake pie on the lower 1/3 of oven for 40 to 45 minutes, or until filling is bubbly and crust is golden brown. Remove from oven and allow to cool 10 minutes before serving.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 40mg
- Sodium: 850mg
- Total Carbohydrates: 49g
- Protein: 11g
Hy-Vee Test Kitchen