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–+ servings

Easy Chicken Pot Pie

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A comforting chicken pot pie filled with tender chicken, vegetables, and creamy goodness, wrapped in a flaky crust, perfect for busy nights or family dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded Use a rotisserie chicken for quick prep.
  • 2 pieces refrigerated pie crusts Store-bought pie crusts for convenience.
  • 1 cup frozen mixed vegetables (peas, carrots, corn) Feel free to customize with your favorite veggies.
  • 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom or cream of celery.
  • 1/2 cup milk For creaminess.
  • 1 tsp garlic powder Adds flavor.
  • 1 tsp onion powder Adds flavor.
  • to taste salt and pepper Adjust according to preference.
  • 1 egg for egg wash (optional) For a golden finish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the shredded rotisserie chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.
  3. Roll out one pie crust and place it in the bottom of a pie dish. Fill with the chicken mixture.
  4. Place the second pie crust on top, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.
  5. If desired, beat the egg and brush it over the top crust.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
  2. Let it cool for a few minutes before slicing and serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gSodium: 600mgFiber: 2gSugar: 4g

Notes

Serve this delicious pot pie warm. It’s great on its own or with a side salad. To store leftovers, cover and refrigerate for 3-4 days or freeze for up to 2 months.
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