Description
This Easy Chicken Pot Pie Recipe with Cream of Chicken Soup combines tender chicken and mixed vegetables in a creamy sauce, all encased in a flaky, golden crust. It’s a comforting classic that’s simple to prepare, making it perfect for weeknight dinners or family gatherings.
Ingredients
Pie Crusts:
- 2 (9-inch) pre-made pie crusts, thawed
Filling:
- 2 cups cooked chicken breast, diced
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1 (12-ounce) package frozen mixed vegetables, thawed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Bottom Crust: Place one pie crust into a 9-inch pie dish, pressing it firmly against the bottom and sides.
Mix the Filling: In a large bowl, combine the diced chicken, cream of chicken soup, milk, thawed mixed vegetables, dried thyme, onion powder, and black pepper. Stir until well mixed.
Assemble the Pie: Pour the filling mixture into the prepared pie crust, spreading it evenly.
Add the Top Crust: Place the second pie crust over the filling. Trim any excess crust, then crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
Bake the Pie: Bake in the preheated oven for 35 minutes, or until the crust is golden brown.
Cool and Serve: Remove the pie from the oven and let it cool for 5-10 minutes before serving.
Notes
Shortcut Tip: Use rotisserie chicken to save time on preparation.
Vegetable Variations: Feel free to use fresh vegetables; just sauté them until tender before adding to the filling.
Preventing Soggy Crust: To avoid a soggy bottom crust, you can pre-bake it for 5 minutes before adding the filling.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: chicken pot pie, easy chicken pot pie, cream of chicken soup recipe, comfort food, family dinner