No Time Chicken Pot Pie
Satisfy your comfort food cravings in record time with this No Time Chicken Pot Pie, a quick and hearty meal perfect for weeknight dinners! This recipe combines tender cooked chicken, vibrant frozen mixed vegetables, and a creamy, savory filling made with cream of chicken soup and a hint of garlic, onion, and thyme. Nestled between two flaky, golden-brown pie crusts, this pot pie comes together in just 10 minutes of prep time and bakes to perfection in only 35 minutes. With its rich flavor and family-friendly appeal, this easy chicken pot pie delivers all the warmth and satisfaction of a homemade classic with a fraction of the effort. Ideal for busy cooks, this recipe offers delicious results without sacrificing convenience.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 2 cups Frozen mixed vegetables (peas, carrots, green beans, and corn)
- 1 can (10.5 oz) Cream of chicken soup
- 0.5 cups Chicken broth
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 package (2 crusts) Refrigerated pie crust
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth.
Add garlic powder, onion powder, dried thyme, salt, and black pepper to the mixture. Stir well to evenly combine the filling.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
Pour the chicken and vegetable mixture into the pie crust, spreading it out evenly.
Place the second pie crust over the filling to create the top crust. Seal the edges by crimping them together using your fingers or the tines of a fork. Trim off any excess crust if necessary.
Cut a few small slits in the top crust to allow steam to escape while baking.
Brush the entire surface of the top crust with the beaten egg to promote even browning.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the chicken pot pie from the oven and let it cool for at least 5 minutes before serving.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.0 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 671 mg | 14% | |
*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.
