I’ve been making this one for my husband since we were a few years into our marriage. It’s been a favorite ever since. It has some shortcuts so if you are here for a scratch recipe, this isn’t the one. It’s perfect for the busy mom or dad, though, that just wants to get something hearty on the table that’s not frozen or take out.
My husband devours it. We almost never have leftovers unless I make two pies. I hope you and your family enjoy it as much as he does.
What you’ll need:
- 2 -8” pie crusts (I use the flat ones that you roll out but you can use the preformed ones and leave one in the pan instead of using a pie plate)
- 2 cans of cream of chicken soup
- 2 1/2 cups of baked and cubed chicken – 2 or 3 breasts. (you can even use rotisserie or pre shredded chicken to cut more time)
- 20 oz frozen mixed veggies
- 1 Tablespoon sage
- 2 teaspoons of garlic salt
Step by step:
Bake your chicken if you haven’t already done so.
Defrost your pie crust enough that it’s pliable and doesn’t tear or crack.
Preheat oven to 425 degrees.
Mix chicken, veggies, salt, pepper, sage and garlic salt in a bowl.
If you are using the flat pie crusts, you can roll one out over a pie dish and press into the pan and along the sides. If you are using a preformed pie, just leave it as is.
Pour the contents of your bowl into the pie crust.
Next, roll out the second pie crust over the pie. If you are using a preformed pie crust, flip it over and press the sides together.
Just make sure you press the two crusts together so that when the mixture heats up, it won’’t spill into your oven.
Cut slits in the top to give the air some place to escape so it doesn’t crack your crust.
Bake the pie anywhere between 35 and 45 minutes – keep an eye on it – it will be a golden brown and there won’t be any doughy spots left. If your filling is bubbling out of the slits, that’s usually a good sign you are done.
Serve and enjoy!