Bring the warmth and comfort of a classic creamy pot pie with a Tuscan twist. This chicken pot pie recipe has tender chicken, creamy sauce, peas, carrots, potatoes, and diced tomatoes that are seasoned to perfection and tucked inside a flaky golden crust. Each slice delivers rich, satisfying flavor with a homemade touch.
Bring the warmth and comfort of a classic creamy pot pie with a Tuscan twist. This chicken pot pie recipe has tender chicken, creamy sauce, peas, carrots, potatoes, and diced tomatoes that are seasoned to perfection and tucked inside a flaky golden crust. Each slice delivers rich, satisfying flavor with a homemade touch.
Key products
Instructions
Instructions
- Preheat oven to 425ºF. Prepare pie crusts as directed on package for two-crust pie using 9-inch deep-dish pie plate.
- Heat 1 tablespoon oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes until browned and cooked through. Remove from skillet.
- Add remaining 2 tablespoons oil to skillet on medium heat. Add potatoes and onion; cook 5 minutes, stirring frequently. Add tomatoes, cream, frozen peas and carrots, Parmesan cheese and Seasoning Mix, stirring to mix well. Bring to gentle boil stirring constantly until well blended. Reduce heat to low; simmer 5 minutes or until potatoes are tender and sauce is thick and creamy. Return chicken to skillet, stirring to mix. Remove from heat.
- Spoon filling into pastry-lined pie plate. Top with second crust. Seal and crimp edges. Cut several slits in top crust to vent.
- Bake 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.
