Oamc Easy Chicken Pot Pie
Discover the ultimate comfort food with this OAMC Easy Chicken Pot Pie recipe—perfect for busy weeknights or as a make-ahead freezer meal. Featuring tender shredded chicken, a medley of colorful frozen mixed vegetables, and a creamy, flavorful filling made with cream of chicken soup and aromatic thyme, this dish is nestled between two flaky, golden pie crusts for a truly satisfying bite every time. Ready in just about an hour and easily adaptable for meal prepping, this family-friendly recipe takes the stress out of dinner while delivering homestyle flavor. Whether you serve it fresh from the oven or bake it straight from the freezer, this hearty chicken pot pie is sure to become a staple in your meal rotation.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 cups Frozen mixed vegetables (peas, carrots, corn, and green beans)
- 2 cans (10.5 oz each) Cream of chicken soup
- 1 cup Chicken broth
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 pieces Refrigerated pie crusts
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Boil the chicken breasts in a pot of lightly salted water for 10-12 minutes, or until no longer pink in the center. Remove from the pot, shred or dice into small pieces, and set aside.
In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, salt, pepper, and dried thyme. Mix until evenly combined.
Roll out one pie crust and fit it into a 9-inch pie dish, allowing the edges to overhang slightly.
Pour the chicken and vegetable filling into the pie crust, spreading it out evenly.
Place the second pie crust over the filling as the top layer, pinching the edges of the top and bottom pie crusts together to seal. Trim away any excess dough if necessary.
Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk the egg and water together to create an egg wash. Brush the egg wash evenly over the top crust to help it brown.
Bake the chicken pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.
If freezing, allow the assembled pot pie to cool completely before wrapping it tightly in aluminum foil and placing it in the freezer. To bake from frozen, heat the oven to 375°F (190°C) and bake for 60-70 minutes, or until heated through and the crust is golden.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 6292 mg | 274% | |
| Total Carbohydrate | 300.2 g | 109% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 52.7 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 681 mg | 52% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3211 mg | 68% | |
*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.
