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There’s something magical about a warm, golden pot pie fresh from the oven. It’s a dish that delivers all the cozy, comforting flavors you crave, wrapped up in a flaky crust. Brenda’s Easy Pot Pie takes this classic meal to a new level of convenience and deliciousness, perfect for weeknight dinners or weekend indulgence.
This recipe combines rotisserie chicken, creamy filling, and tender mixed vegetables with the ease of a store-bought pie crust. It’s rich, hearty, and irresistibly flavorful—truly a dish to die for. Let’s dive into the step-by-step guide, complete with tips and answers to common questions.
Ingredients for Brenda’s Easy Pot Pie
Crust
1 package Pillsbury double pie crust
Filling
2 cans Veg-All mixed vegetables (15.25 oz each, drained; includes potatoes)
1 can Campbell’s cream of chicken soup (10.5 oz)
1 package Philadelphia cream cheese spread (8 oz, tub style)
2 tablespoons milk
1/2 tablespoon garlic powder
Salt and pepper to taste
2 whole chicken breasts, diced (use rotisserie chicken for convenience)
Topping
1 egg
1 tablespoon water
How to Make Brenda’s Easy Pot Pie
Step 1: Prepare the Pie Crust
Line the pan: Unroll one of the pie crusts and press it into a pie pan, ensuring it covers the bottom and sides.
Tip: Let the crust sit at room temperature for a few minutes before unrolling to prevent cracks.
Step 2: Create the Garlic Cream Base
Make the sauce: Since Philadelphia Cooking Crème Savory Garlic is no longer available, mix the cream cheese spread with milk and garlic powder. Warm this mixture gently in a saucepan over low heat, stirring until smooth and combined.
Tip: Avoid overheating the mixture to prevent it from separating.
Step 3: Combine the Filling Ingredients
Mix the base: In a large mixing bowl, combine the prepared cream cheese mixture with the cream of chicken soup. Add salt and pepper to taste.
Add vegetables and chicken: Fold in the drained Veg-All mixed vegetables and diced rotisserie chicken. Mix until evenly distributed.
Tip: If you like your pot pie extra creamy, add a splash of heavy cream or an extra tablespoon of milk.
Step 4: Assemble the Pot Pie
Add the filling: Pour the chicken and vegetable mixture into the prepared pie crust, spreading it evenly.
Top with crust: Unroll the second pie crust and place it over the filling. Pinch the edges together to seal, trimming any excess dough. Cut a few slits in the top to allow steam to escape during baking.
Step 5: Apply the Egg Wash
Prepare the wash: Whisk together the egg and water to create an egg wash. Brush it evenly over the top crust using a pastry brush.
Why egg wash? This step gives the pie a beautiful golden color and a glossy finish.
See also STRAWBERRY DAIQUIRI
Step 6: Bake to Perfection
Bake the pie: Preheat your oven to 375°F (190°C). Place the pie on the center rack and bake for 45 minutes or until the crust is golden brown and the filling is bubbly.
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