Creamy Chicken and Vegetable Pie
Equipment
- 9-inch pie dish,
Ingredients
- 2 cans 10.75 oz each cream of potato soup
- 1 can 16 oz mixed vegetables, drained
- 2 cups cooked diced chicken (or 4-5 cooked Market Day chicken steaks)
- 1/2 cup milk
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 2 frozen pie crusts 9-inch, thawed
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cream of potato soup, mixed vegetables, cooked diced chicken, milk, thyme, and black pepper.
- Mix until well combined.
- Spoon the mixture into one of the prepared pie crusts.
- Cover the filling with the second pie crust and crimp the edges to seal.
- Make slits in the top crust to allow steam to escape during baking.
- Place the pie in the preheated oven and bake for 40 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let it cool for 10 minutes before serving.
- Slice and serve your creamy chicken and vegetable pie!
Notes & Wine Advice
Wine Advice:
Pair this comforting chicken and vegetable pie with a medium-bodied Chardonnay. Its buttery notes and subtle oakiness complement the creamy filling and flaky crust, enhancing your dining experience.Nutrition values
Calories: 490 kcal | koolhydraten: 45 g | Eiwitten: 15 g | Vet: 28 g | Suiker: 2 g