Easy Chicken Pot Pie

I found this recipe to be easy and a hit with everyone, even had requests for it when we had friends coming over.

I found this recipe in Lipton Recipe Secrets cookbook.


2 cups cut up cooked chicken (I grilled my chicken)
1 package (10 oz) frozen mixed vegetables, thawed
1 1/4 cup milk
1 envelope Lipton Garlic Mushroom Soup Mix
1 pie crust or pastry for single-crust pie


Preheat oven 400.

In large bowl combine chicken and vegetables and set aside.

In a small saucepan bring milk and soup mix to a boil over medium heat, stirring occasionally.   Cook 1 minute, stir into chicken mixture.

Pour into a 9" pie plate.   Top with crust, press pastry around the edges of pie plate to seal; trip excess pastry.   With tip of knife make small slits in pastry.

Bake for 35 minutes or until crust is golden.           Makes 4 servings

I use Lipton Herb with Garlic soup mix instead of the Garlic Mushroom.   You can use whatever Lipton soup mix you want to.    I made it in the winter time so I haven't tried making it using fresh vegetables.  

I didn't have a picture of what I made but I did find a picture close to what mine looks like.