This Super Easy Chicken Pot Pie uses creamy chicken soup for a quick and tasty filling! Packed with tender chicken and veggies, it’s wrapped in a flaky crust that’s hard to resist.
Making this pie is a breeze! I love how I can whip it up on a busy night, and the best part? It smells amazing while it bakes, making everyone hungry! 🥧
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is my go-to for this recipe! It’s cooked and easy to shred, saving time. If you prefer, you can use leftover chicken or even turkey for a twist. If you’re going vegetarian, try using cooked mushrooms or chickpeas.
Cream of Chicken Soup: This is the heart of the dish as it makes the filling creamy. If you’re looking for a healthier option, you can use a low-fat or even homemade version. For a dairy-free twist, check out plant-based cream soups!
Mixed Frozen Vegetables: The beauty of frozen veggies is the variety! You can use a blend of peas, carrots, corn, or whatever you have on hand. Fresh vegetables like diced potatoes and green beans also work well; just cook them a bit before mixing.
Pie Crust: Store-bought crusts are quick and convenient. If you want to make it from scratch, that works too! Gluten-free pie crusts are available, perfect for those avoiding gluten.
How Do I Make Sure My Pot Pie Filling is Perfectly Creamy?
Getting the filling right is key to a delicious chicken pot pie. Start by first mixing the cream of chicken soup with milk until it’s smooth. This helps thin out the soup without losing creaminess.
- Combine the soup and milk in a bowl, whisking until blended.
- Then, gently fold in your cooked chicken and veggies. This keeps the chicken pieces intact and evenly distributes the filling ingredients.
- Don’t forget to season with salt, pepper, and thyme to enhance the flavors!
Mixing your filling properly ensures that every bite is creamy and flavorful. Happy cooking! 😊
Super Easy Chicken Pot Pie with Creamy Chicken Soup
Ingredients You’ll Need:
- 2 cups cooked chicken, diced or shredded (rotisserie chicken works great)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup mixed frozen vegetables (such as peas, carrots, and corn)
- 1/2 cup milk
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper, to taste
- 1 package refrigerated pie crusts (usually 2 crusts per package)
- 1 egg, beaten (for egg wash, optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time and then 30-35 minutes of baking time. In total, you’re looking at around 50 minutes to get this delicious pot pie on the table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures the oven is nice and hot for a perfectly baked crust.
2. Prepare the Filling:
In a medium mixing bowl, combine the condensed cream of chicken soup and milk. Mix until smooth and creamy. Next, add in the cooked chicken, mixed frozen vegetables, dried thyme (if using), salt, and pepper. Stir everything together until well combined.
3. Assemble the Pie:
Take one of your pie crusts and unroll it gently into a 9-inch pie pan. Be sure to press it down into the bottom and along the sides. Once that is done, pour the creamy chicken mixture into the prepared crust, spreading it out evenly.
4. Top It Off:
Unroll the second pie crust and place it carefully over the filling. Trim any excess dough hanging over the edges, and then crimp, pinch, or press the edges to seal it shut.
5. Vent the Pie:
Using a sharp knife, cut a few slits in the top crust. This will allow steam to escape during baking, preventing the filling from bubbling over.
6. (Optional) Give It a Shine:
If you want a beautiful golden color on your crust, brush the top of the pie with the beaten egg. This step is optional but highly recommended for a lovely finish!
7. Bake and Enjoy:
Place your pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly. Once done, remove it from the oven and let it cool for 5-10 minutes before serving. This waiting time is essential for that delicious creamy filling to set a bit!
Enjoy your comforting, creamy chicken pot pie with family or friends; it’s sure to be a hit!
FAQ for Super Easy Chicken Pot Pie
Can I Use Frozen Chicken Instead of Cooked Chicken?
Yes, you can use frozen chicken! Just be sure to thaw it completely first. You can do this overnight in the fridge or cook it straight from frozen in a pan until it’s fully cooked, then shred it for the pie.
What Other Vegetables Can I Use?
Feel free to get creative! You can substitute the mixed frozen vegetables with fresh vegetables like diced potatoes, green beans, or bell peppers. Just make sure to cook them a bit before adding them to the filling to ensure they’re tender.
How Do I Store Leftovers?
Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions if you’re in a hurry!
Can I Make This Pot Pie Ahead of Time?
Absolutely! You can prepare the filling and assemble the pie the night before. Just cover it tightly and refrigerate. When you’re ready to bake it, add an extra 5-10 minutes to the baking time to account for the cold filling.
