Quick and Easy Chicken Pot Pie

Hi guys, Chef John here. Today we're going to make a quick and easy chicken pot pie. We're going to use a couple of cans of chicken, a can of mixed vegetables, some ready made pie crust, a little egg for an egg wash, and some cream of chicken soup will be the base that kind of pulls it all together. What we've got is we've already got some chicken that we've drained out of the can. To that we're going to add a little bit of chives. We're going to add our cream of chicken soup. Mix that around a little bit. We're going to fold that into the mixed vegetables. See how it's all nice and creamy. Then we're just going to take our pie crust and we'll put that mixture in there. This is a deep dish pie crust, so we'll just spread it around a little bit. We don't want that to be too high above the pie pan because we don't want it to leak out. Then we have some of our ready made pie crust. They come in a sheet. We just unroll them. They come refrigerated so they're easy to work with. Kind of place it over the center of the pie that you have. It's okay to press it down a bit. You can get real fancy with the edges. Today I'm not. We're just going to do a simple pinch and we'll cut off the excess because again, we're going for simple and easy. Then we have some excess pie crust here. We'll just take our knife, trim that off all the way around. We can remove that and set it aside. Now you can make some nice little leaves and other things to garnish your plate with, but one of the most important steps after we've gotten here is your egg wash. We've got one egg. We're just going to beat it. And using a brush, a little pastry brush, we just brush that top on there. It's okay to go a little bit thick. This is going to give it that beautiful brown color, that nice glossy sheen that you see whenever you go and buy a pie somewhere. It comes from this egg wash. That's what the purpose of this is. It just gives it that finished look and makes it look very appealing. Now, something that we've got going on in the middle is we don't have any holes here for the steam to escape, so we've got to create some. We take that same knife and we just create a few holes here, just cutting through the crust. And then I like to take it a step further and add some additional herbs on there. These are just some fine herbs. I think that it gives it a very homemade type of look to it, adds a little bit of flavor. And now it's ready to go into the oven. We're going to place it on a cookie sheet that's been lined with foil. We're going to follow the directions on the package. They say 425 for about 40 minutes. We're going to check it in 20. We'll put it right in the middle and we'll check on it in a few. Alrighty guys, let's check on that chicken pot pie. It's been in the oven for about 40 minutes now. Oh man, that looks beautiful. I think that looks good enough to serve with my family, so you've got the rest of the video. If you've got any questions on it, let me know. We'll talk to you soon. Chef's Backyard.