Too Easy Chicken Pot Pie
Say goodbye to complicated dinners with this "Too Easy Chicken Pot Pie" recipe—comfort food made simple! Packed with tender shredded chicken, hearty mixed vegetables, and a rich cream of chicken filling, this classic dish comes together effortlessly with just 15 minutes of prep. Using time-saving refrigerated pie crusts, this recipe delivers a flaky, golden crust without the fuss, while a quick brush of melted butter adds a deliciously crisp finish. Perfect for busy weeknights or family gatherings, this savory pie bakes to bubbly perfection in just 35 minutes. With its wholesome ingredients and irresistible flavor, this easy chicken pot pie is sure to become your new go-to dinner recipe.
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Recipe Information
Ingredients
- 2 cups Cooked chicken, shredded
- 2 cups Frozen mixed vegetables
- 1 can (10.5 oz) Cream of chicken soup
- 0.5 cups Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 sheets Refrigerated pie crust
- 1 tablespoon Butter, melted (for optional brushing)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, salt, and black pepper. Stir until well mixed.
Unroll one of the refrigerated pie crusts and fit it into a 9-inch pie dish, pressing it gently into the edges.
Pour the chicken and vegetable mixture into the pie crust, spreading it out evenly.
Unroll the second pie crust and lay it over the top of the filling. Pinch the edges of the two crusts together to seal, and trim any excess dough if necessary.
Cut several small slits into the top crust to allow steam to escape during baking.
Optional: Brush the top crust with melted butter for a golden finish.
Place the pie on the center rack of your preheated oven and bake for 35 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pot pie from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 4946 mg | 215% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 37.8 g | ||
| Protein | 192.0 g | 384% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 600 mg | 46% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2655 mg | 56% | |
*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.
