Directions
- 1Pour cream of mushroom and cream of chicken soup into a mixing bowl.
- 2Add drained mixed vegetables.
- 3Add a little bit of dried ground sage.
- 4Add some pepper.
- 5Stir the ingredients together.
- 6Mix cornstarch with some milk to create a slurry.
- 7Pour the cornstarch slurry into the mixture to thicken the filling.
- 8Add shredded rotisserie chicken to the bowl.
- 9Stir the chicken into the filling mixture.
- 10Lightly spray a pie plate with cooking spray.
- 11Place one refrigerated pie crust into the pie plate, gently pressing it to fit.
- 12Pour the chicken pot pie filling into the pie crust.
- 13Place the second pie shell over the top of the filling.
- 14Mash the edges of the top crust with the bottom crust to seal.
- 15Cut eight small slits in the top pie crust to let it vent during baking.
- 16Bake in a preheated oven at 350 degrees Fahrenheit for about half an hour.
- 17If edges brown too quickly, make a pie shield by folding aluminum foil in half twice and cutting a quarter circle out of the folded edges.
- 18Unfold the foil and place it around the edges of the pie.
- 19Return the pie to the oven to finish cooking for a total of one hour.
- 20Remove the pie from the oven and let it stand for about 15 minutes before serving.
- 21Cut and serve a slice of chicken pot pie.
Ingredients
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can mixed vegetables
- dried ground sage
- pepper
- 2 tablespoons cornstarch
- milk
- 2 cups rotisserie chicken
- 2 refrigerated pie crusts
- cooking spray
Equipment
mixing bowlwooden spoonpie platekitchen shearsknifeplateforkpie server
Tips
- If the pie edges brown too quickly, cover them with a homemade foil pie shield.
- Let the pie stand for about 15 minutes after baking before cutting into it.
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