Easy Chicken Pot Pie
A comforting Chicken Pot Pie filled with juicy rotisserie chicken, tender vegetables, and a creamy sauce, all wrapped in a flaky crust.
Ingredients
For the filling
- 2 cups shredded rotisserie chicken Use leftover rotisserie chicken for convenience.
- 1/2 package frozen peas and carrots
- 1 can cream of chicken or mushroom soup You can substitute with a homemade white sauce.
- 1/2 cup milk
- 1 cup shredded cheddar or colby jack cheese Feel free to use your favorite cheese.
- to taste onion powder, salt & pepper
- 1-2 fresh green onions Optional, can save some for topping.
- as needed milk or egg wash Optional, for brushing the crust before baking.
For the crust
- 1 frozen pie crust shell frozen pie crust shell Bottom crust.
- 1 sheet frozen pie crust (thawed and rolled out) To be used for the top crust.
Instructions
Preparation
- In a large mixing bowl, blend the shredded chicken, frozen peas and carrots, cream of chicken or mushroom soup, milk, shredded cheese, green onion (if using), and your seasonings.
- Pour the chicken mixture into your frozen pie shell, spreading it evenly.
Baking
- Roll out the thawed pie crust sheet. Cut it into fun shapes or strips for a lattice design, then lay these over the top of the pot pie.
- If desired, brush the top with milk or egg wash. To catch any drips, place the pie on a baking sheet.
- Bake at 350°F (175°C) for 35 minutes, or until the crust turns a beautiful golden brown.
- Let it cool a bit before serving. Enjoy with extra cheese and green onions on top if you like!
Notes
To elevate your Chicken Pot Pie, serve it with a simple side salad or some crusty bread. Consider adding a glass of chilled white wine for a lovely meal.