Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables
- 1/2 cup onion (diced)
- 1/2 cup celery (diced)
- 1 can cream of chicken soup ((10.5 oz))
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 1 package refrigerated pie crusts (or homemade if preferred)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cooked chicken, frozen vegetables, onion, celery, cream of chicken soup, chicken broth, garlic powder, thyme, salt, and pepper. Stir until well mixed.
- Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust, spreading it evenly.
- Cover the filling with the second pie crust. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil.
- Remove from the oven and let it cool for about 10 minutes before slicing. This helps the filling set and makes serving easier!
- Prep Time: 20
- Cook Time: 35