Easy Chicken Pot Pie

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (9-inch) unbaked pie crust
• 1 egg, beaten

Preparation Time:

15 minutes

Baking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the shredded chicken, carrots, celery, onion, cream of chicken soup, cream of mushroom soup, milk, salt, and pepper.
3. Transfer the mixture to the pie crust and top with the beaten egg.
4. Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.

Nutritional Information:

• Calories: 420 per serving
• Fat: 20 grams
• Carbohydrates: 40 grams
• Protein: 40 grams

Dish Characteristics:

• Creamy and flavorful filling
• Tender chicken and vegetables
• Golden brown and flaky crust
• Comforting and satisfying

User Comments:

• "This is the best chicken pot pie I've ever had! The filling is so creamy and delicious."
• "I make this dish all the time. It's so easy and perfect for a weeknight meal."
• "The flaky crust adds the perfect finishing touch to this classic dish."
• "I love that this recipe uses cooked chicken, which makes it even easier to prepare."
• "This is a great dish for a crowd. It's always a hit with my guests."

Special Precautions and Tips:

• Ensure the chicken is cooked thoroughly before shredding it.
• If you don't have cooked chicken, you can roast or grill it beforehand.
• Use your favorite frozen vegetables in place of fresh ones.
• Add cooked peas or corn to the filling for extra flavor and texture.
• If the crust becomes too brown during baking, cover it with aluminum foil.