Nothing beats a warm, flaky chicken pot pie fresh from the oven. This easy version uses simple ingredients and comes together quickly, making it perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 refrigerated pie crust (or 1 sheet puff pastry)
- 1 egg, beaten (for egg wash)
Instructions
Step 1: Prepare the Filling
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the chicken, cream of chicken soup, mixed vegetables, milk, garlic powder, onion powder, and black pepper.
- Stir until everything is evenly mixed.
Step 2: Assemble the Pie
- Place the pie crust into a 9-inch pie dish.
- Spoon the chicken mixture into the crust and spread evenly.
- Cover with the second pie crust or a sheet of puff pastry.
- Crimp the edges to seal.
- Cut a few small slits in the top to allow steam to escape.
- Brush the top with beaten egg for a golden finish.
Step 3: Bake
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust begins to brown too quickly, loosely cover the edges with foil.
Step 4: Cool and Serve
- Let the pot pie rest for 10 minutes before slicing.
- Serve warm and enjoy.
Homemade Creamy Filling Option
If you prefer not to use canned soup:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- ½ cup milk
Melt butter in a saucepan, whisk in flour, then gradually add broth and milk. Cook until thickened and use in place of the canned soup.
Tips for Success
- Rotisserie chicken makes this recipe extra easy.
- Puff pastry creates a light, buttery topping.
- Add mushrooms, diced potatoes, or celery for extra flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
Recipe Details
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6