Chicken Pie

Chicken Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1 package (15 oz.) refrigerated pie crust (2 crusts)

  • 1 can cream of chicken soup

  • ¼ C. milk

  • 3 C. cubed cooked chicken

  • 1 package (16 oz.) frozen peas &carrots, thawed

  • 2 potatoes, cubed

  • ½ tsp. black pepper

  • 1 egg, beaten


Preheat oven to 425º. Unfold one pie crust and place in a 9” deep-dish pie plate, pressing crust firmly against the plate. In a large bowl, combine the soup, milk, chicken, peas and carrots, potatoes, and pepper; mix well. Pour into the crust, and then place remaining crust over it. Trim and pinch the edges together to seal, then flute, if desired. Brush beaten egg over top. Using a sharp knife, cut four 1-inch slits in the top. Bake for 40 minutes or until crust is golden. Cover top with foil for the first 25 minutes of baking time. Allow to sit for 10 min. before serving


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