Cheesy Chicken Pot Pie
This chicken pot pie recipe is sure to become a family favorite! With 25 grams of protein per slice plus vegetables, it's a winner for an easy, healthy family dinner!
Servings: 8
Calories: 300kcal
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
- ⅔ cup Milk
- 1 cup Cheddar shredded
- ½ teaspoon Salt
Instructions
- Preheat the oven to 425 degrees.
- Microwave mixed vegetables according to package instructions.
- In a large bowl, mix together the vegetables, chicken, chicken soup, milk, shredded cheddar, and salt.
- 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.
- Bake at 425 degrees for 30 minutes or until golden brown.
Notes
Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Prep shortcuts: Use rotisserie chicken and frozen vegetables to save time without sacrificing flavor.
Make-ahead option: Assemble the pie up to 24 hours in advance and refrigerate until ready to bake.
Nutrition
Serving: 1svg | Calories: 300kcal | Carbohydrates: 30g | Protein: 25g | Fat: 9g | Cholesterol: 57mg | Sodium: 595mg | Fiber: 2g
