Chicken Pot Pie with Cream of Chicken Soup
An easy and comforting chicken pot pie with a creamy filling and a buttery, flaky crust. Perfect for a cozy homemade meal.
Equipment
- Mixing Bowl
- 9-inch Pie Dish
- Baking sheet
Ingredients
For the Chicken Pot Pie
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup frozen mixed vegetables peas, carrots, corn, green beans
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1 refrigerated pie crust or homemade
- 1 egg beaten, for egg wash (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- In a large bowl, mix shredded chicken, cream of chicken soup, milk, frozen vegetables, salt, pepper, garlic powder, onion powder, and thyme until well combined.
- Place the pie crust into the dish, pressing it gently to fit. Pour the filling into the crust and spread evenly.
- Cover with the second pie crust, crimp the edges to seal, and cut small slits in the top to allow steam to escape. Brush with egg wash for a golden finish.
- Place the pie on a baking sheet and bake for 35-40 minutes until the crust is golden brown.
- Let cool for 10 minutes before slicing. Serve warm and enjoy!
Notes
For a richer flavor, use homemade pie crust and add a pinch of nutmeg to the filling. Leftovers can be stored in the fridge for up to 3 days.