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Instructions:
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
- Prepare the filling:
- In a large bowl, mix the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, black pepper, and salt. Stir everything until well combined.
- Assemble the pie:
- Pour the chicken mixture into the greased pie dish.
- Unroll the refrigerated pie crust and place it over the filling. Trim any excess crust hanging over the edges. Crimp the edges with a fork to seal.
- Add the egg wash:
- Brush the top of the pie crust with the beaten egg for a glossy, golden finish. Use a knife to cut a few small slits in the crust to allow steam to escape.
- Bake:
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve:
- Let the pot pie cool for 5-10 minutes before slicing. Serve warm and enjoy!
Conclusion:
This Easy Peasy Chicken Pot Pie is the ultimate comfort food with minimal effort. With its flaky crust and creamy, flavorful filling, it’s guaranteed to become a family favorite. Perfect for leftover chicken or a quick meal solution, this dish will have everyone asking for seconds!
Extra Tips:
- Customize the veggies: Swap in broccoli, green beans, or mushrooms if you prefer.
- Make it ahead: Assemble the pie and store it in the fridge for up to 24 hours before baking.
- Freezing option: Freeze the unbaked pie for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the cooking time.
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