Name: Cheesy Chicken Pot Pie
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 10 ” pie crusts (refrigerated); 1 bag Steamable vegetables (mixed, frozen); 1 lb boneless (skinless chicken breast (cubed, cooked)); 1 can Cream of chicken soup; 2/3 cup Milk; 1 cup Cheddar (shredded); 1/2 tsp Salt

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I’ve been making this recipe for years and to be honest, I haven’t made changes to it and I can’t even tell you where it came from! But here’s what I can tell you…. you’re going to love this cheesy chicken pot pie!

Baked chicken pot pie in a round pie dish with a piece cut out on a plate

Ingredients:

Cooked, boneless skinless chicken breasts – to save time, you could use rotisserie chicken or pre-cooked chicken
Mixed vegetables – I prefer to use the frozen steam bags of mixed vegetables to make it extra easy!
Cheddar cheese – I think freshly grated tastes the very best but feel free to use pre-shredded cheese to save time. I know most traditional chicken pot pies don’t have cheese, but just trust me on this one. 🙂
Cream of chicken soup
Milk – I use skim but you can use whatever you prefer.
Pie crust – you’ll want to let it warm up just slightly, otherwise the refrigerated pie crust likes to stick to itself and tear. I prefer this Pillsbury Pie Crust.

Instructions:

1. Preheat the oven to 425 degrees.

2. Microwave mixed vegetables according to package instructions.

3. In a large bowl, mix together the vegetables, chicken, chicken soup, milk, shredded cheddar, and salt.

4. Line a pie in a pan with 1 pie crust. Fill with chicken and vegetable mixture. Cover with top pie crust and seal. Slit crust to vent.

5. Bake at 425 degrees for 30 minutes or until golden brown.