Super Easy Chicken Pot Pie
Warm, comforting, and incredibly simple to make, this Super Easy Chicken Pot Pie is the ultimate weeknight dinner hero! Packed with tender shredded chicken, a medley of colorful frozen vegetables, and a creamy, flavorful filling made with cream of chicken soup, this hearty dish comes together in no time with the help of store-bought pie crusts. With just 15 minutes of prep time and a golden, flaky crust that’s oven-ready in under 35 minutes, this recipe is perfect for busy families or beginner cooks looking to impress. Serve it piping hot for a crowd-pleasing meal that feels like a hug in every bite! Keywords: easy chicken pot pie, chicken dinner recipe, comfort food, simple pie recipes, quick family meals.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded or diced
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) Cream of chicken soup
- 0.5 cups Milk
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 package Refrigerated pie crusts (2 crusts, for top and bottom)
- 1 large Egg, beaten (optional, 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, milk, onion powder, salt, and ground black pepper. Stir until well combined.
On a clean, flat surface, roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the chicken and vegetable filling into the prepared pie crust, spreading it out evenly.
Roll out the second pie crust and place it over the filling. Use a knife or kitchen scissors to trim the crust so it aligns with the edge of the pie dish.
Seal the edges of the pie by pinching the top and bottom crusts together using your fingers or a fork.
Optionally, brush the beaten egg over the top crust for a golden-brown finish.
Use a knife to cut a few small slits in the top crust to allow steam to escape while baking.
Place the pie dish on a baking sheet to catch any drips, and transfer it to the preheated oven.
Bake 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 5-10 minutes before slicing and serving.
Enjoy!
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 42.4 g | ||
| Protein | 191.3 g | 383% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 443 mg | 34% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2679 mg | 57% | |
*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.
