A delightful and hearty chicken pot pie with a creamy filling and flaky crust.
Preheat your oven to 425°F.
Always preheat your oven to ensure even cooking.
Place one pie crust into the pie plate, pressing it gently to fit.
Ensure the crust is evenly spread to avoid uneven baking.
In a mixing bowl, combine the cooked chicken, mixed vegetables, and cream of chicken soup until well mixed.
Mix thoroughly to ensure the flavors are evenly distributed.
Pour the filling into the prepared pie crust.
Spread the filling evenly for consistent baking.
Cover the pie with the second crust, sealing the edges by folding and pressing with a fork.
Make sure the edges are well-sealed to prevent leaks.
Cut a few small slits in the top crust to allow steam to escape.
This prevents the crust from puffing up too much.
Bake the pie in the preheated oven for about 30 minutes, or until the crust is golden brown.
Check the pie halfway through to ensure even browning.
Let the pie cool for a few minutes before serving.
Allowing the pie to cool slightly makes it easier to slice.
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