Description
This Easy Chicken Pot Pie is a classic comfort food that’s perfect for a cozy meal! Tender chicken, vegetables, and a creamy sauce are encased in a flaky pie crust. It’s a simple and satisfying recipe that’s great for a family dinner or a special occasion.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast, grilled and diced (or meat from 1 rotisserie chicken)
- 12 oz frozen peas and carrots, thawed
- 2 cups frozen diced potatoes, thawed (hash browns or potatoes O’Brien)
- 1 onion, diced
- 2 (10.75 oz) cans condensed cream of chicken soup
- 1 cup water
- 1/8 teaspoon poultry seasoning
- 2 refrigerated pie crusts
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Cook Filling: If using raw chicken, grill and dice into ยฝ-inch cubes. In a large skillet, sautรฉ diced onions until translucent. Add chicken, water, potatoes, soup, poultry seasoning, peas, and carrots. Cook over medium heat until warmed through (10-15 minutes). Adjust consistency with water if needed.
- Assemble Pie: Preheat oven to 425ยฐF (220ยฐC). Grease a 9-inch pie dish. Place one pie crust in the dish and prick with a fork. Pour in the chicken mixture and spread evenly. Top with the second pie crust and crimp edges to seal. Cut slits in the top crust for venting. Brush with egg wash.
- Bake: Bake for 30 minutes. Cover edges with a pie shield or foil. Bake for another 25-35 minutes, or until golden brown.
Notes
- You can use leftover cooked chicken or a store-bought rotisserie chicken for convenience.
- If you don’t have poultry seasoning, you can substitute with a blend of dried thyme, sage, and rosemary.
- For a richer flavor, you can use a combination of milk and chicken broth instead of water.
Nutrition
- Serving Size: 1/6 of pie
- Calories: 500
- Sugar: 5g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg