Classic

Ingredients

Steps

1. Preheat oven to 450ºF.
2. Lightly oil/grease a casserole dish.
3. Put one pie crust in the casserole dish and bake per instructions, 15 minutes at 450ºF ¹.
4. In a saucepan over low heat, whisk together the cream, flour, paprika, salt, and pepper until thickened, 8 minutes ¹.
5. In a large skillet on medium-low heat, melt butter and saute frozen veggies until heated but still firm, 6 minutes ¹.
6. Add cooked chicken to skillet and stir to combine until chicken is heated, 2 minutes.
7. Whisk in broth to sauce and pour mixture over chicken in the skillet, then stir to combine.
8. Put mixture in casserole dish and cover with second pie crust.
9. Bake at 400ºF for 20-25 minutes.

Easy

Two cans of cream of chicken soup stand in for the whipping cream, the flour and the salt — the soup is already that sauce, thickened. So there is no saucepan: the veggies, the chicken and the sauce all happen in one pan, and the casserole dish is the only other thing to wash.

It takes about the same 45 minutes. The crust still needs its 15 minutes in the oven and the pie still needs its 20-25, so what you save is a pan and the whisking, not the clock.

Ingredients

Steps

1. Preheat oven to 450ºF.
2. Lightly oil/grease a casserole dish.
3. Put one pie crust in the casserole dish and bake per instructions, 15 minutes at 450ºF ¹.
4. In a large skillet or pot on medium-low heat, melt butter and saute frozen veggies until heated but still firm, 6 minutes ¹.
5. Add cooked chicken and stir to combine until chicken is heated, 2 minutes.
6. Stir in both cans of soup and the broth, then bring to a simmer.
7. Stir in the paprika and pepper.
8. Put mixture in casserole dish and cover with second pie crust.
9. Bake at 400ºF for 20-25 minutes.