Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (16 oz) refrigerated pie crusts (or homemade if you prefer)
- 1 egg (for egg wash, optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix chicken, vegetables, soup, broth, and seasonings.
- Roll out one pie crust in a 9×13-inch dish and pour in the chicken mixture.
- Cover with the second pie crust and seal the edges.
- Brush the top with beaten egg if desired.
- Bake for 30 minutes until golden brown.
Notes
- Feel free to customize the vegetable mix based on your preference.
- For a homemade crust, ensure it’s properly chilled before rolling out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Meat-based
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg