Craving a comforting dish that warms the soul and satisfies your taste buds? Look no further than this Super Easy Chicken Pot Pie! With its flaky, golden crust and creamy, savory filling, this recipe is a true crowd-pleaser that can be whipped up in just 45 minutes. Perfect for busy weeknights or cozy family dinners, this pot pie combines tender shredded chicken and vibrant mixed vegetables, all enveloped in a rich cream of chicken soup. Trust us, once you take a bite, you’ll be hooked! Ready to impress your family with a homemade classic? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 package refrigerated pie crusts
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the center for even baking.
- In a large mixing bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Unroll one pie crust and carefully place it into a 9-inch pie dish, pressing the dough gently against the bottom and sides of the dish. Trim any excess dough hanging over the edges.
- Pour the chicken and vegetable mixture evenly into the pie crust, spreading it out to create a smooth, consistent layer.
- Unroll the second pie crust and place it on top of the filling. Use your fingers to crimp the edges, sealing the top and bottom crusts together. Cut 3-4 small slits in the top crust to allow steam to escape during baking.
- Optional: Brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon water) for a golden, shiny finish.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool for 10-15 minutes before serving. This allows the filling to set and makes cutting easier.
- Slice into 4 servings and enjoy your homemade chicken pot pie while it's warm.
Tips
- Use Leftover Chicken: To save time, use leftover rotisserie chicken or any cooked chicken you have on hand. This will cut down on prep time significantly!
- Customize Your Vegetables: Feel free to swap in your favorite vegetables or whatever you have in your freezer. Peas, carrots, and corn work wonderfully in this dish.
- Season to Taste: Don’t hesitate to adjust the seasoning. Adding herbs like thyme or rosemary can elevate the flavor profile of your pot pie.
- Egg Wash for Shine: For a beautiful golden crust, brush the top with an egg wash made from one beaten egg mixed with a tablespoon of water before baking.
- Let It Rest: Allow the pot pie to cool for 10-15 minutes after baking. This not only helps the filling set but also makes slicing easier.
- Serve with a Side Salad: Pair your pot pie with a fresh side salad for a complete meal that balances the richness of the pie.
- Store Leftovers Properly: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 75mg
