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Such an easy week night dinner. Garlic Rosemary Chicken Pot Pie recipe
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Garlic Rosemary Chicken Pot Pie – Prepped in 15 Minutes!

Author: Kimber

Ingredients

  • 1 Deep Dish Pillsbury Pie Crust {from the freezer section}
  • 1 Can Campbell's Cream of Chicken Soup
  • 1 1/2 Cups Frozen Mixed Veggies thawed {I just zap mine in the microwave before I add them}
  • 3/4 Cup Light Sour Cream
  • 1 Cup Chicken Broth
  • 1 Cup Shredded Chicken Breast
  • 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon Fresh Rosemary finely chopped {about 1 long sprig}
  • 1 Sleeve Ritz Crackers
  • 1/4 Cup Butter

Instructions

  • In a medium bowl mix the cream of chicken soup, sour cream, broth, veggies, chicken, garlic and rosemary until well combined.
  • Pour this mixture into the deep dish pie shell.
  • Crush the Ritz crackers into crumbs. Melt the butter and then mix it with the cracker crumbs.
  • Pour the crumbs over top of the pie and use a knife to spread the evenly over the pie.
  • Bake at 350 degrees F until the top is brown and the filling is bubbly, about 35-45 minutes.