Chicken Wild Rice Pot Pie Recipe
A yummy comfort food classic. You will get compliments when you serve this.
- 4 cups hot water
- 2 cups cooked, diced chicken
- 16 oz. bag frozen vegetables, thawed
- 2 (9-inch) frozen deep-dish pie crusts, thawed
Prepare soup as directed on package; reduce water to 4 cups. Add chicken and vegetables. Spoon into one pie crust. Top with the second pie crust placed upside down. Crimp edges to seal. Make small slits in the top. Bake at 375º for 40 minutes. Cool 10 minutes before serving. Makes 6-8 servings.
Rated 5 out of 5 by kawags from Super Yummy!! This is a really easy recipe and tastes like you really spent all afternoon in the kitchen! I make it with canned chicken that I shred before adding. Makes the recipe even easier! My family loves the home made taste of this pot pie.
Date published: 2018-08-15
Rated 5 out of 5 by loohon777 from Dinner time win! Simple recipe with gourmet results! I added sautéed onion and crimini mushrooms as suggested for the soup then added 1 tablespoon Onion, Onion for a little more flavor. Served it with sour cream and it was met with rave reviews! This will be a regular menu option for us now.
Date published: 2017-01-07
Rated 5 out of 5 by TS with Diane from As Easy as it is Delicious! I didn't realize how easy this was to make until I made it! And then I fell in love with the flavor! My family gave it a double thumbs up too!
Date published: 2016-04-29
Rated 5 out of 5 by KristinJoy from So delicious! I love pot pie - my husband is skeptical - but even he loved this! It was SO easy to prepare and make and the leftovers were even better!!!
Date published: 2016-04-26