Description
This Ultimate Chicken Pot Pie recipe combines tender cooked chicken with creamy chicken soup and mixed vegetables, all wrapped in a flaky pie crust. It’s a comforting, hearty dish perfect for a family meal or cozy dinner, featuring a golden-brown crust and a luscious, savory filling.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk (whole or 2%)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- ½ tsp garlic powder
- Salt and pepper, to taste
- Optional: ½ cup sautéed mushrooms or onions
Crust Ingredients
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish to prevent sticking and ensure easy serving.
- Mix the Filling: In a large bowl, combine the cooked chicken, cream of chicken soup, milk, frozen mixed vegetables, garlic powder, salt, and pepper. Stir everything together until the mixture is well blended. Add sautéed mushrooms or onions if using, for extra flavor.
- Assemble the Pie: Place one of the refrigerated pie crusts into the prepared pie dish, pressing it against the sides. Pour the chicken and vegetable filling evenly into the crust.
- Cover with Top Crust: Lay the second pie crust over the filling. Crimp the edges together to seal the pie and cut slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg. This will help create a beautiful golden and glossy finish once baked.
- Bake the Pie: Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling hot.
- Cool and Serve: Remove from oven and let the pot pie cool for 5 to 10 minutes before slicing. This resting time helps the filling to set and makes slicing easier.
Notes
- Use cooked chicken from a rotisserie or leftover roasted chicken for convenience.
- For a thicker filling, reduce the milk slightly or add a tablespoon of flour to the filling mixture before assembling.
- Substitute the mixed vegetables with your favorites such as broccoli, spinach, or diced potatoes for variation.
- Ensure pie crust edges are sealed well to prevent filling leakage.
- Letting the pot pie cool slightly before serving prevents burns and improves flavor melding.
