Easy chicken and vegetable pot pie with a cream sauce. Features a flaky crust and creamy sauce, ideal for cold winter nights.
30 min
60 min
4
1 pound chicken
2 cups frozen mixed vegetables
16 ounces cream of chicken soup
2 bay leaves
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground sage
2 pie crust
Preheat oven to 350°F.
Place chicken breast in sauce pan, cover with cold water. Add bay leaves, garlic powder, salt, pepper. Cover and bring to boil until fully cooked.
Thaw vegetables in cold water or bring to boil. Set aside.
In large mixing bowl combine soup, thawed vegetables, sage, garlic powder, salt, and pepper.
Drain cooked chicken and cool. Shred into bite-size pieces. Add to soup mixture and stir well.
Fill bottom pie crust with mixture, place top crust, pinch edges. Cut slits to vent.
Bake at 350°F for 1 hour until golden brown. Cool for 10 minutes before serving.
