Oh my goodness…this weeks Five Ingredient Friday is so good…soooo good and so easy to make, like all the Five Ingredient Fridays! A really cool trick for this recipe is to brush a little of the soup can remnants on the top of the Chicken Pot Pie before baking, it really adds a wonderful golden color and crispy hint to the top.
Just look at the inside…yum yum yum…I feel like every week I say ‘this is one of my favorite 5 ingredient recipes’ and I feel like I want to say that about this one too!
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Yield: 8
Chicken Pot Pie
Prep Time
40 minutes
Cook Time
55 minutes
Inactive Time
40 minutes
Total Time
2 hours 15 minutes
Ingredients
- 1. 2 9-inch Pie crusts (I used deep dish frozen pie crusts)
- 2. 2 cups shredded cheddar
- 3. 1.25 lbs chicken breasts
- 4. 1 lb mixed frozen vegetables
- 5. 1 can cream of chicken (I used 98% fat free)
- Salt & Pepper
Instructions
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It takes only five ingredients and a few minutes to come home to (or wake up to) a delicious home-cooked meal that doesn’t cost you very much money at all.
Thank you for the comment Beulah, I totally agree 🙂
Love this recipe!!!! So easy. I used a pie crust mix and used 1 canned mixed vegetables instead of frozen.
Thanks for the comment! I’m so glad it turned out, and I love that the modifications you made worked 🙂