Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 people
Creamy and delicious chicken pot pie, quiche made with Chicken, vegetables, cheddar cheese, eggs, milk, and cream of chicken soup. Perfect for brunch, lunch, and even dinner. This quiche has been one of my favorite comfort food. Feel free to easily make this ahead and freeze it for an easy and quick meal anytime.
Ingredients
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4 large eggs
1 c. cooked chopped chicken
1/2 c. milk
3/4 c. frozen mixed veggies
1 (9”) frozen deep-dish pie crust
1 c. shredded cheddar cheese
1 (10.75 ounces) can cream of chicken soup
HOW TO MAKE CHICKEN POT PIE QUICHE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In the bottom of a frozen pie crust, spread the chicken and vegetables. On top, sprinkle the cheese.
Step 3: Mix the eggs with cream of chicken soup and milk until well blended. Pour this over the cheese.
Step 4: Place in the preheated oven and bake for about 50 to 60 minutes or until the center of the pie is set.
Step 5: Remove from the oven when done and serve with a simple side salad or some grits. Enjoy!
Notes:
For this recipe, I used rotisserie chicken.
You do not need to thaw the frozen mixed veggies. Just add them directly to the quiche.
There is no need to thaw or pre-cook the frozen pie crust before filling it.
Use either frozen or homemade pie crust.
Feel free to assemble the quiche the night before and just keep it in the fridge overnight. Or freeze unbaked.
When ready to serve, thaw the unbaked frozen quiche in the fridge and bake as instructed.
Completely cool the baked quiche before wrapping the pie plate with plastic wrap and aluminium foil. Freeze until ready to serve. Before reheating, thaw and heat in the microwave or oven.
Store the quiche in the fridge for up to 3 to 4 days, covered.
Ingredients
- 4 large eggs
- 1 c. cooked chopped chicken
- 1/2 c. milk
- 3/4 c. frozen mixed veggies
- 1 (9”) frozen deep-dish pie crust
- 1 c. shredded cheddar cheese
- 1 (10.75 ounces) can cream of chicken soup
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In the bottom of a frozen pie crust, spread the chicken and vegetables. On top, sprinkle the cheese.
Step 3: Mix the eggs with cream of chicken soup and milk until well blended. Pour this over the cheese.
Step 4: Place in the preheated oven and bake for about 50 to 60 minutes or until the center of the pie is set.
Step 5: Remove from the oven when done and serve with a simple side salad or some grits. Enjoy!
Notes
For this recipe, I used rotisserie chicken. You do not need to thaw the frozen mixed veggies. Just add them directly to the quiche. There is no need to thaw or pre-cook the frozen pie crust before filling it. Use either frozen or homemade pie crust. Feel free to assemble the quiche the night before and just keep it in the fridge overnight. Or freeze unbaked. When ready to serve, thaw the unbaked frozen quiche in the fridge and bake as instructed. Completely cool the baked quiche before wrapping the pie plate with plastic wrap and aluminium foil. Freeze until ready to serve. Before reheating, thaw and heat in the microwave or oven. Store the quiche in the fridge for up to 3 to 4 days, covered.
