Description
A straightforward recipe for classic chicken pot pie using canned cream of chicken soup for a quick filling.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- In a medium bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, milk, and black pepper. Mix until well combined.
- Place one pie crust in the bottom of a 9-inch pie plate. Pour the chicken mixture evenly into the crust.
- Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for at least 10 minutes before slicing and serving.
Notes
- You can use leftover rotisserie chicken for faster preparation.
- If you prefer a richer flavor, substitute half of the milk with heavy cream.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
- Cholesterol: 80
Keywords: chicken pot pie, cream of chicken soup, easy dinner, comfort food, baked pie