Winter winds are blowing outside. You need something warm and filling right now. This Easy Chicken Pot Pie is the perfect answer for your family.
It delivers a flaky crust and a creamy center. You get all the comfort without the hard work. It is the ultimate soul-warming meal for a cold night.
Why This Recipe Is a Winner
This recipe is a winner because it uses smart shortcuts. You get that homemade taste without spending hours in the kitchen. It is perfect for those busy winter weeknights.
Your kids will love the tender chicken and veggies. You will love how budget-friendly the ingredients are. It truly is a stress-free way to feed a crowd.
Simple Cooking Steps
Making this dish is incredibly simple and fast. You just mix, fill, and bake. Even if you are a beginner, you can master this pie easily.
Using pre-made crusts saves you so much time. The filling comes together in just one bowl. You will have dinner in the oven in fifteen minutes.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh and frozen staples work beautifully together here.
- 1 pound cooked chicken breast, shredded
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 box (14.1 ounces) refrigerated pie crusts (2 count)
Step-by-Step Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Unroll one pie crust and press it into the bottom and up the sides of a 9-inch pie plate.
- In a medium mixing bowl, combine the shredded chicken, condensed soup, frozen vegetables, milk, salt, and pepper until well incorporated.
- Pour the chicken mixture into the prepared bottom pie crust.
- Unroll the second pie crust and place it over the filling.
- Trim excess crust, fold the edges under, and crimp with a fork to seal.
- Cut 4 small slits in the top crust to allow steam to escape during baking.
- Bake in the preheated oven for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let stand for 5 to 10 minutes before slicing and serving.
Best Ways to Enjoy It
Serve this pie warm while the filling is creamy. A light side salad balances the rich flavors perfectly. You could also serve it with extra steamed broccoli.
Set the table and light a small candle. This meal makes any weeknight feel extra special. Your family will keep asking for seconds.
Storage & Reheating
Store any leftovers in the fridge for three days. Wrap the pie plate tightly with foil or plastic. This helps keep the crust from drying out.
Reheat individual slices in the oven at 350°F. This keeps the crust nice and crisp. Avoid the microwave if you want that perfect crunch.
Recipe Tips for Best Results
- Use a rotisserie chicken to save even more time.
- Do not skip the slits in the top crust.
- Let the pie rest so the filling sets up.
- Brush the top with egg wash for extra shine.
- For a snow day, double the recipe and freeze one.
- Check the edges early to prevent over-browning.
- Add a pinch of dried thyme for more flavor.
Ways to Switch It Up
- Swap the chicken for leftover holiday turkey.
- Use a gluten-free pie crust for sensitive tummies.
- Add a handful of shredded cheddar to the filling.
- Try puff pastry on top for a lighter feel.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the pie earlier in the day. Keep it covered in the fridge until dinner. Just add five minutes to the baking time.
Can I use fresh vegetables instead?
You certainly can use fresh veggies if you prefer. Just steam them slightly before adding to the mix. This ensures they are tender and soft.
How do I know when it is done?
Look for a beautiful golden brown color on top. You should also see the filling bubbling through the slits. That means it is hot and ready.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Easy Chicken Pot Pie
Ingredients
- 1 pound cooked chicken breast, shredded
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup whole milk
- 1/2 teaspoon sal t
- 1/4 teaspoon ground black pepper
- 1 box (14.1 ounces) refrigerated pie crusts (2 count)
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Unroll one pie crust and press it into the bottom and up the sides of a 9-inch pie plate.
- In a medium mixing bowl, combine the shredded chicken, condensed soup, frozen vegetables, milk, salt, and pepper until well incorporated.
- Pour the chicken mixture into the prepared bottom pie crust.
- Unroll the second pie crust and place it over the filling.
- Trim excess crust, fold the edges under, and crimp with a fork to seal.
- Cut 4 small slits in the top crust to allow steam to escape during baking.
- Bake in the preheated oven for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let stand for 5 to 10 minutes before slicing and serving.
