Description
Enjoy the comforting flavors of homemade Chicken Pot Pie without the fuss! This quick and easy recipe uses store-bought Pillsbury pie crusts and Campbell’s cream of chicken soup to create a creamy, savory filling packed with tender chicken and hearty vegetables. Perfect for busy weeknights or cozy weekend dinners, this family-favorite dish is simple to make and full of comforting flavors. Customize it with your favorite veggies or leftover rotisserie chicken for a personal touch.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 can (10.5 oz) Campbell’s cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, green beans, and corn)
- 1/2 cup chicken broth or water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon garlic powder (optional)
- 1 package Pillsbury refrigerated pie crusts (2 crusts)
- 1 egg (for egg wash, optional)
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Filling:
- In a large bowl, combine shredded chicken, cream of chicken soup, frozen vegetables, chicken broth, salt, pepper, thyme, and garlic powder. Stir until well mixed.
Assemble the Pie:
- Roll out one of the pie crusts and fit it into a 9-inch pie dish. Press the crust gently into the bottom and sides of the dish.
- Pour the chicken and vegetable filling into the crust, spreading it evenly.
- Place the second pie crust over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Optional Egg Wash:
- Beat the egg and brush it lightly over the top crust for a golden, glossy finish.
Bake the Pot Pie:
- Place the pie on a baking sheet to catch any spills.
- Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil.
Cool and Serve:
- Let the pot pie cool for 5-10 minutes before slicing. Serve warm and enjoy!
Notes
- Customizations: Add leftover vegetables like broccoli, mushrooms, or bell peppers. You can also swap the cream of chicken soup for cream of mushroom or celery for a different flavor.
- Mini Pot Pies: Use a muffin tin to create individual mini pot pies. Adjust baking time to 15-20 minutes.
- Make Ahead: Assemble the pie and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked pie for up to 3 months.
- Reheating Tips: Reheat leftovers in the oven at 325°F for 15-20 minutes for a crispy crust, or microwave in 30-second intervals for a quicker option
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: American