Chicken Pot Pie
Recipe for a homemade delicious Chicken Pot Pie. For an easier recipe with great results, use a premade pie crust and ready-to-go vegetables.
Equipment
- 1 9-inch Pie Plate
- Medium Bowl
- Saucepan
- Spatula
Ingredients
- 5-6 Chicken Tenderloins
- 1 can Green Beans
- 1 can Sweet Peas
- 1 can Corn
- 1 can Carrot
- 2 cans Cream of Chicken Soup
- 1 pack Premade Pie Crust 2 pieces
- 1 Egg
Instructions
- Take the raw chicken and put into a skillet that has been sprayed with non-stick spray and is hot - medium is good, then cook the chicken on one side.
- When one side is fully cooked, turn the chickens over. Cover the pan with aluminum foil and turn off the heat, then set a timer for 10-11 minutes.
- Take the crust out of your fridge and let them rest to room temperature before using. If they are too cold, they will crack.
- Open and drain all of the cans of vegetables, and empty the soups into a large bowl, mix it all together with a spoon or spatula.
- When your crust has rested, place one piece in the pie pan, and there is no need to spray the pan beforehand.
- Use two forks to shred the fully cooked chicken and then add the chicken into the large bowl with the vegetables and soup. Mix well.
- Next, empty the mixture onto the pie crust in the plate and spread it around evenly.
- Lay the top crust on and fold the top crust edges under the bottom and crimp them together using your pointer finger and thumb. For a quicker way, use both hands.
- Beat the egg in a small bowl and then use a basting brush to spread it on the top. Doing this helps the crust look amazing and become crispy, additionally make sure you use a knife and slice vent holes on the top of the crust.
- Preheat the oven to 425 degrees and then bake the Chicken Pot Pie for 20 minutes with a crust shield or aluminum foil to prevent burns.
- Then remove the shield or foil and bake until the crust is a perfect golden crispy color.
- Let your pot pie rest for ten minutes before you cut into it, serve and enjoy!