Step 1

Preheat your oven to 400 degrees F.

Step 2

In a skillet coated with cooking spray, add the chicken breasts and saute until golden and fully cooked, roughly 8 to 10 minutes.

Step 3

Add the thawed vegetables and rosemary. Saute briefly. Allow any liquid to evaporate fully.

Step 4

Transfer this to a mixing bowl. Add chicken broth and condensed chicken soup. Mix until fully incorporated.

Step 5

Season to taste with salt and pepper. Adjust accordingly.

Step 6

Pour the mixture into the pie crust. Spread evenly.

Step 7

Bake for roughly 45 minutes or until the filling has thickened and the edges of the pie crust turn golden.

Step 8

This is an open-faced pot pie. Once baked, briefly cool down your pie on cooling racks and portion accordingly. Serve with a side salad of your choice.