Easy Chicken Pot Pie with Cream of Chicken Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 sheets deep dish pie crust

1½ cups rotisserie chicken

1 (10.5 oz) can cream of chicken soup

1/4 cup chicken broth

1⅔ cups frozen mixed vegetables (thawed)

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

1/4 teaspoon pepper

Directions

Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9" deep pie dish. Set aside.

Combine your chicken, cream of chicken soup, chicken broth, frozen vegetables, and seasonings in a large bowl. Mix well and transfer to your prepared pie crust.

Gently lay the second crust on top of your pot pie. Trim and crimp the edges and cut three slits in the top with a knife to allow steam to escape.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Nutrition

• Calories: 472 kcal
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Cholesterol: 56 mg
• Sodium: 583 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 23 g