Easy Chicken Vegetable Pie Recipes

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

EASY CHICKEN & VEGETABLE PIE

Steps:

• Preheat oven to 200 degrees Celsius
• Line a 9 inch pie dish with double crust pastry - see description.
• Dice chicken and place in a large bowl.
• Mix cornflour with a couple of tablespoons of milk and add to bowl.
• Add vegetables (if you don't have left overs, cook some frozen mix veges, drain and add to bowl).
• Add herbs, celery soup and mushroom soup. Stir together.
• Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
• Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 200 degrees C for 35 minutes.
• Remove foil and continue to bake for an additional 25 minutes until golden brown.
• stand for 5 minutes before serving with mash potato and salad of choice.

EASY CHICKEN AND VEGETABLE POT PIE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
• Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.