Chicken Pot Pie Pantry Friendly Easy
Cozy up with the ultimate comfort food: Chicken Pot Pie Pantry Friendly Easy! This hearty, family-friendly recipe simplifies the classic pot pie by using readily available pantry staples like canned cream of chicken soup, frozen mixed vegetables, and refrigerated pie crusts. In just 15 minutes of prep time, you'll have a rich and creamy chicken and veggie filling seasoned with garlic, onion powder, and thyme, all wrapped in a golden, flaky crust. Perfect for busy weeknights or last-minute cravings, this satisfying dish is both quick and delicious. Serve it fresh out of the oven for a warm, home-cooked meal that tastes like you spent hours in the kitchen!
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Recipe Information
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup milk
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 pieces refrigerated pie crusts
- 1 whole egg (beaten)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, salt, and pepper. Stir until well mixed.
Roll out one pie crust and line the bottom of a 9-inch pie dish with it. Gently press it into the dish so it forms a base for the filling.
Pour the chicken and vegetable filling into the prepared pie crust, spreading it out evenly.
Place the second pie crust over the top of the filling. Pinch the edges together to seal the pie, then trim any excess crust as needed. Cut a few small slits in the crust to allow steam to escape while baking.
Brush the beaten egg over the top crust to give it a golden and shiny finish.
Place the pie on a baking sheet to catch any overflow, then bake in the oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.
Enjoy your easy, pantry-friendly chicken pot pie!
Nutrition Facts
Calories |
3158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 4684 mg | 204% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 36.4 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 626 mg | 48% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2738 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
