Souper Easy Chicken Pot Pie
Perfect for busy weeknights, Souper Easy Chicken Pot Pie is a comforting classic that's as simple as it is satisfying! This recipe combines tender cooked chicken, hearty frozen mixed vegetables, and creamy chicken soup for a rich, flavorful filling that's seasoned to perfection with garlic, salt, and pepper. Encased in flaky, golden pie crusts—thanks to time-saving refrigerated dough—this pot pie comes together in just 15 minutes of prep time and bakes to perfection in about 30 minutes. Topped with a glossy egg wash for that irresistible golden sheen, this dish is sure to impress your family or guests. With minimal effort and maximum flavor, this 6-serving recipe is a true lifesaver when you need a quick and delicious comfort food fix.
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Recipe Information
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables
- 1 can (10.5 ounces) cream of chicken soup
- 0.5 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons garlic powder
- 2 pieces refrigerated pie crusts
- 1 piece egg, beaten
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 milk. Stir well to combine.
Add salt, black pepper, and garlic powder to the mixture. Stir again to incorporate the seasonings evenly.
Lightly grease a 9-inch pie dish and place one of the pie crusts into the dish, pressing it gently into place.
Pour the chicken and vegetable mixture into the pie crust, spreading it out evenly.
Place the second pie crust over the filling. Pinch the edges of both crusts together to seal, and trim any excess dough if needed.
Cut 4-5 small slits in the top crust to allow steam to escape while baking.
Brush the beaten egg over the top crust to give it 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 bubbly.
Carefully remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 404 mg | 9% | |
*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.
