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A golden brown chicken pot pie in a glass dish with a flaky crust

Easy Chicken Pot Pie

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 480 kcal

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.