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Chicken Pot Pie

A cozy and simple chicken pot pie recipe made with cream of chicken soup that is perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced Rotisserie works perfectly
  • 1 can cream of chicken soup (around 10.5 ounces)
  • 1 cup frozen mixed vegetables (peas, carrots, corn) Can be substituted with fresh vegetables
  • 1/2 cup milk For that saucy goodness
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder Optional but strongly encouraged
  • 1 prepared pie crust store-bought or homemade
  • 1 egg beaten For brushing on top, optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, milk, black pepper, and garlic powder until well blended.
  3. Pour the mixture into the prepared pie crust.
  4. Cover with the second pie crust, seal the edges, and cut slits in the top crust for steam to escape.
  5. Brush the top crust with beaten egg for color.
Baking
  1. Bake in the preheated oven for 30 minutes or until the crust is golden brown.
  2. Let it rest for 10 minutes before serving.

Notes

Let your mixed veggies thaw a bit if you remember. If not, just add a few minutes to the baking time. It's totally okay to let the pie rest for a few minutes before digging in.