Easy Homemade Chicken Pot Pie Recipe

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

2 Pie Crust

1 Pound Boneless Skinless Chicken Breast

16 Ounce Frozen peas and carrots

10 ½ Ounce Cream of Chicken

10 ½ Ounce Cream of Celery

Green Onions

Salt

Pepper

1 Egg

Lawrys Garlic Salt

Directions

Pre heat your oven to 350 degrees.

Lay out one of your pie crust in a greased pie plate, I used a Pyrex glass pie pan.

In a bowl crack your egg and use a fork to break the yolk and mix it up.

Use a pastry brush and brush egg on to the pie crust in the pie dish.

Trim the excess fat off of your chicken breasts and chop into 1 inch pieces.

In a bowl mix together your chicken, peas and carrots, green onions, cream soups, and seasoning.

Pour into your pie crust in your pie dish.

Lay your second pie crust onto top of the filled pie dish

Crimp your pie crust onto into the bottom pie crust.

Cut with a big knife 8 slices into the top of the pie crust from the middle of the pie for venting purposes.

Use your pastry brush and brush the crust with the egg wash

Place in your oven

Bake for about 45 minutes to an hour at 350.

Turn your oven up to 395 for about 25 more minutes to golden your crust more.

Serve and enjoy!

Nutrition

• Serving Size: 8 g
• Calories: 612 kcal
• Total Fat: 33 g
• Saturated Fat: 9 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.01 g
• Cholesterol: 103 mg
• Sodium: 2574 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 23 g