Description
Comforting chicken pot pie brings warm memories of family dinners straight from Grandma’s kitchen. Flaky crust and creamy filling make this classic recipe a perfect weekend meal that your whole family will devour.
Ingredients
Scale
Protein:
- 2 cups cooked chicken
Main Vegetables:
- 1 cup frozen mixed vegetables
- ½ cup diced potatoes
Sauce and Seasonings:
- 1 can cream of chicken soup
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper
Crust:
- 1 package Pillsbury pie crusts
Optional Add-Ins:
- 1 teaspoon dried thyme
- ¼ cup shredded cheddar cheese
Instructions
- Preheat the oven to 425°F, ensuring your kitchen is ready for a delicious pot pie adventure.
- Grab a large bowl and mix 2 cups shredded chicken, 1 cup frozen mixed vegetables, and ½ cup cooked diced potatoes together.
- Pour ½ cup milk and 1 can cream of chicken soup into the chicken mixture. Sprinkle ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper to season your filling.
- Unroll the first pie crust and gently press it into a 9-inch pie dish, making sure it fits smoothly along the edges.
- Transfer your seasoned filling into the bottom crust, spreading it evenly so each slice will have perfect ingredient distribution.
- Cover the filling with the second pie crust, carefully sealing the edges by pinching them together with your fingertips.
- Create 3-4 small slits on top of the crust to allow steam to escape during baking.
- Place the pie on a baking sheet and slide it into the preheated 425°F oven for 30-35 minutes.
- Watch for a golden-brown crust color – if edges brown too quickly, cover them with aluminum foil.
- Remove the pie and let it rest for 5-10 minutes so the filling can set before serving your comforting meal.
Notes
- Check your chicken’s tenderness by ensuring it shreds easily before mixing with other ingredients.
- Swap frozen vegetables for fresh seasonal produce to customize the filling to your taste.
- Dairy-free options work well by replacing milk with unsweetened plant-based alternatives like almond or oat milk.
- Reduce sodium by selecting low-sodium cream of chicken soup and adding fresh herbs for extra flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 55 mg