Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for best results.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables work well.
- 1 can cream of chicken soup Can substitute with cream of mushroom soup.
- 1 cup chicken broth Enhances flavor; water can be used if necessary.
- 1 teaspoon dried thyme Fresh thyme can also be used.
- to taste Salt and pepper Adjust according to preference.
- 1 package refrigerated pie crusts Two crusts needed for the bottom and top.
Method
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper.
- Roll out one pie crust and place it in the bottom of a casserole dish.
- Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it on top of the filling. Seal the edges and cut a few slits in the top for steam to escape.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g
Notes
Serve hot, paired with a simple side salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months.
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