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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) You can use leftover rotisserie chicken for convenience.
  • 1 can cream of chicken soup (around 10.5 ounces) You can use low-sodium or reduced-fat versions.
  • 1 cup frozen mixed vegetables (peas, carrots, corn) You can substitute with fresh or canned vegetables.
  • 1/2 cup milk For saucy goodness.
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder Optional but strongly encouraged.
  • 1 prepared pie crust store-bought or homemade You can use gluten-free pie crust if needed.
  • 1 egg beaten For brushing on top, optional for color.

Method
 

Preparation
  1. Preheat the oven according to your pie crust's instructions.
  2. In a large mixing bowl, combine the cooked chicken, cream of chicken soup, frozen mixed vegetables, milk, black pepper, and garlic powder.
  3. Pour the mixture into the prepared pie crust.
  4. If using, brush the top crust with beaten egg for added color.
  5. Bake the pie according to the pie crust instructions, generally around 30 minutes or until golden brown.
  6. Let the pie rest for 10 minutes before serving.

Notes

This chicken pot pie is extremely customizable. Feel free to swap in leftover turkey or any veggies you have on hand. If you're feeling adventurous, you can replace the top crust with biscuit dough or tater tots. Always remember to season your chicken for the best flavor.