5-Minute(Prep) Chicken Pot Pie

Name: 5-Minute(Prep) Chicken Pot Pie
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 3-6 serving(s)
Ingredients: 2 unbaked 9-inch pie crust; 1 (12 ounce) can canned chicken (I use Tyson brand, but you can substitute 12-16 oz. of any kind of cooked chicken here. You can add ); 1 (16 ounce) can mixed vegetables (If you don't have Veg-all, you can add partial cans of your favorite veggies, corn, green beans, lim); 1 (16 ounce) can canned diced potatoes (Any diced, boiled potatoes will work here, but for simplicity we're sticking with canned veggies.); 1 (12 ounce) can cream of chicken soup; 2 tablespoons onion powder (Onion powder is a great alternative to cooking onions. If you do want onions in the pie, chop 1/2 of); 1 tablespoon salt (to taste); 1 tablespoon pepper (to taste)

⏱ 45 mins 🍽 3-6 serving(s) 🏷 Savory Pies

This savoury pie is a household staple born from a quick kitchen experiment. It features a creamy filling of chicken and mixed vegetables, all encased in a flaky pastry crust. The beauty of this recipe lies in its incredibly fast preparation, relying on convenient canned goods. You can have a golden, bubbling pie ready for the table in under an hour, making it perfect for a satisfying weeknight dinner. The method is straightforward, requiring minimal effort for maximum comfort food reward.

Ingredients

2 unbaked 9-inch pie crust
1 (12 ounce) can canned chicken (I use Tyson brand, but you can substitute 12-16 oz. of any kind of cooked chicken here. You can add )
1 (16 ounce) can mixed vegetables (If you don't have Veg-all, you can add partial cans of your favorite veggies, corn, green beans, lim)
1 (16 ounce) can canned diced potatoes (Any diced, boiled potatoes will work here, but for simplicity we're sticking with canned veggies.)
1 (12 ounce) can cream of chicken soup
2 tablespoons onion powder (Onion powder is a great alternative to cooking onions. If you do want onions in the pie, chop 1/2 of)
1 tablespoon salt (to taste)
1 tablespoon pepper (to taste)

Method

Heat the oven to 400 Degrees F.
Lightly grease a 9-inch Corningware or deep glass bowl with butter or cooking spray.
Fit one of the pie crusts into the base of the prepared bowl. For a crisper base, you can bake this crust on its own for about 15 minutes before proceeding.
Open all the cans, draining the vegetables but not the chicken. Combine everything in a separate mixing bowl. For extra chicken, add another can, draining the broth first and mixing a little in to avoid a too-wet filling.
After blending the ingredients thoroughly, transfer the mixture into the pie crust, spreading it out evenly.
Place the second pie crust over the top to cover the filling. If you can, crimp the edges together with the bottom crust to seal the pie.
Use a knife to cut a small X, about 1 inch square, in the centre of the top crust to let steam escape.
Bake the pie in the oven until the top pastry turns a golden brown colour, which typically takes 20-30 minutes. The filling is already cooked and just needs heating through.
Serve the pie by spooning portions onto plates, allowing it to cool for a few moments before eating.

Nutrition (per serving)

Sodium4822000 mg

Recipe details

CategorySavory Pies

Authorpcguysam