Chicken Pot Pie

Dreaming of a lovely dinner with your family? Then note this recipe! It’ll be of great use to you for sure!


  • 2 (12 oz.) bags Bird’s Eye Frozen Vegetables, defrosted.
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 2 chicken breasts, boiled and cubed
  • 1/2 tsp. garlic powder
  • Dash of black pepper
  • 2 (9“) pie crustschicken pot pie 1


  1. Preheat oven to 375° F. Prepare individual ramekins by spraying nonstick cooking spray on the bottoms only.
  2. Cut pie crusts into quarters, for a total of 8 pieces. Roll out one piece until thinLine the bottom of each with a quarter of crust, molding it with your fingers to fit.
  3. In a large bowl, stir together the vegetables, chicken, soup, milk, garlic powder, and pepperSpoon mixture into each pan or ramekin. Top each with a pie crust quarter. Pinch the edges together and cut 4 vents in the topBrush with an egg wash of 1 large egg and 1 Tbs. water. chicken pot pie 2
  4. Place on a baking sheet and bake for 35 to 45 minutes or until golden brownRemove from oven and allow to cool 10 minutes before serving. chicken pot pie 3

Enjoy your meal!

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