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Brenda Easy Pot Pie To Die For

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Brenda’s Easy Pot Pie to Die For: A Comfort Food Classic

There’s something magical about a warm, golden pot pie fresh from the oven. It’s a dish that delivers all the cozy, comforting flavors you crave, wrapped up in a flaky crust. Brenda’s Easy Pot Pie takes this classic meal to a new level of convenience and deliciousness, perfect for weeknight dinners or weekend indulgence.

This recipe combines rotisserie chicken, creamy filling, and tender mixed vegetables with the ease of a store-bought pie crust. It’s rich, hearty, and irresistibly flavorful—truly a dish to die for. Let’s dive into the step-by-step guide, complete with tips and answers to common questions.

Ingredients for Brenda’s Easy Pot Pie

Crust

  • 1 package Pillsbury double pie crust

Filling

  • 2 cans Veg-All mixed vegetables (15.25 oz each, drained; includes potatoes)
  • 1 can Campbell’s cream of chicken soup (10.5 oz)
  • 1 package Philadelphia cream cheese spread (8 oz, tub style)
  • 2 tablespoons milk
  • 1/2 tablespoon garlic powder
  • Salt and pepper to taste
  • 2 whole chicken breasts, diced (use rotisserie chicken for convenience)

Topping

  • 1 egg
  • 1 tablespoon water

How to Make Brenda’s Easy Pot Pie

Step 1: Prepare the Pie Crust

  • Line the pan: Unroll one of the pie crusts and press it into a pie pan, ensuring it covers the bottom and sides.

Tip: Let the crust sit at room temperature for a few minutes before unrolling to prevent cracks.

Step 2: Create the Garlic Cream Base

  • Make the sauce: Since Philadelphia Cooking Crème Savory Garlic is no longer available, mix the cream cheese spread with milk and garlic powder. Warm this mixture gently in a saucepan over low heat, stirring until smooth and combined.

Tip: Avoid overheating the mixture to prevent it from separating.

Step 3: Combine the Filling Ingredients

  • Mix the base: In a large mixing bowl, combine the prepared cream cheese mixture with the cream of chicken soup. Add salt and pepper to taste.
  • Add vegetables and chicken: Fold in the drained Veg-All mixed vegetables and diced rotisserie chicken. Mix until evenly distributed.

Tip: If you like your pot pie extra creamy, add a splash of heavy cream or an extra tablespoon of milk.

Step 4: Assemble the Pot Pie

  • Add the filling: Pour the chicken and vegetable mixture into the prepared pie crust, spreading it evenly.
  • Top with crust: Unroll the second pie crust and place it over the filling. Pinch the edges together to seal, trimming any excess dough. Cut a few slits in the top to allow steam to escape during baking.

Step 5: Apply the Egg Wash

  • Prepare the wash: Whisk together the egg and water to create an egg wash. Brush it evenly over the top crust using a pastry brush.
  • Why egg wash? This step gives the pie a beautiful golden color and a glossy finish.
See also  Caramel Apple Cinnamon Roll Lasagna

Step 6: Bake to Perfection

  • Bake the pie: Preheat your oven to 375°F (190°C). Place the pie on the center rack and bake for 45 minutes or until the crust is golden brown and the filling is bubbly.
  • Cool slightly before serving: Let the pie cool for 5–10 minutes before slicing to allow the filling to set.

Tips for the Best Pot Pie

  1. Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken. It’s flavorful, tender, and pairs perfectly with the creamy filling.
  2. Enhance the Flavor: For added depth, sprinkle a pinch of thyme, rosemary, or paprika into the filling.
  3. Prevent Soggy Crust: Pre-bake the bottom crust for 5–7 minutes before adding the filling to keep it flaky.
  4. Customize the Veggies: If you’re not a fan of canned vegetables, use fresh or frozen vegetables like peas, carrots, green beans, or corn.
  5. Double the Recipe: Make two pies and freeze one for a future meal. Pot pies freeze beautifully and reheat well.

Variations

1. Turkey Pot Pie

Swap the chicken for leftover turkey—perfect for post-Thanksgiving meals!

2. Vegetarian Pot Pie

Skip the chicken and add more vegetables like mushrooms, zucchini, or spinach. Use cream of mushroom soup instead of cream of chicken.

3. Cheddar-Topped Pot Pie

Sprinkle shredded cheddar cheese over the filling before adding the top crust for a cheesy twist.

FAQs

1. Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade pie crust will give the pot pie a richer, buttery flavor. However, using store-bought crusts saves time and still delivers delicious results.

2. How do I store leftover pot pie?

Cover leftovers tightly with foil or plastic wrap and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

3. Can I freeze pot pie?

Yes! Assemble the pie as directed but do not bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Bake directly from frozen, adding an additional 15–20 minutes to the cooking time.

4. Can I make this recipe dairy-free?

To make a dairy-free version, use a dairy-free cream cheese alternative and substitute the milk with almond or oat milk. Check that your pie crust and soup are also dairy-free.

5. Can I add more spices to the filling?

Of course! Feel free to customize the flavor with additional spices like paprika, thyme, or onion powder. A dash of hot sauce or cayenne pepper can also add a kick.

Brenda’s Easy Pot Pie is a true comfort food masterpiece. Whether you’re serving it for a family dinner, taking it to a potluck, or making it ahead for busy weeknights, this recipe is sure to become a staple in your kitchen. Enjoy the flaky crust, creamy filling, and savory flavors in every bite!

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