Easy Chicken Pot Pie
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.
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.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- 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.
- Roll out one pie crust and place it in the bottom of a pie dish. Fill with the chicken mixture.
- 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.
- If desired, beat the egg and brush it over the top crust.
Baking
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
- Let it cool for a few minutes before slicing and serving.
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.