A delightful and easy-to-make chicken pot pie with a creamy filling and a golden crust.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even cooking.
Chop the cooked chicken into bite-sized pieces.
Using cooked rotisserie chicken can save time.
Defrost the frozen vegetables in the microwave and drain any excess liquid.
Pat the vegetables dry to avoid a soggy filling.
In a mixing bowl, combine the chicken, vegetables, alfredo sauce, thyme, and black pepper. Mix well.
Taste the mixture and adjust seasoning if needed.
Spray a pie pan with cooking spray and line it with one pie crust, pressing it gently into the pan.
Ensure the crust covers the bottom and sides evenly.
Fill the crust with the chicken and vegetable mixture.
Spread the filling evenly for consistent baking.
Cover the filling with the second pie crust, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.
Use a fork to crimp the edges for a decorative touch.
Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Check the pie halfway through to ensure even browning.
Let the pot pie rest for 5-10 minutes before slicing and serving.
Resting allows the filling to set, making it easier to slice.
Nutze unsere App für das beste Erlebnis
