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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
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