Description
This Easy Chicken Pot Pie recipe combines tender grilled chicken, hearty vegetables, and creamy chicken soup enveloped in a flaky double pie crust. Perfect for a comforting family meal, this dish is simple to prepare with frozen vegetables and refrigerated pie crusts, making it a convenient and delicious classic.
Ingredients
Scale
Chicken & Vegetables
- 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
Soup Mixture
- 2 (10.75 oz) cans condensed cream of chicken soup
- 1 cup water
- â…› teaspoon poultry seasoning
- Salt and pepper, to taste
Pie Crust & Topping
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Cook Filling: If using raw chicken, grill the chicken breasts and dice into ½-inch cubes. In a large skillet over medium heat, sauté the diced onions until they become translucent. Add the grilled chicken, water, diced potatoes, condensed cream of chicken soup, poultry seasoning, and the thawed peas and carrots. Stir well and cook until the mixture is thoroughly heated, about 10 to 15 minutes. Adjust the mixture’s consistency with additional water if it appears too thick. Season with salt and pepper to taste.
- Assemble Pie: Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish lightly and place one refrigerated pie crust into it. Prick the bottom crust evenly with a fork to prevent bubbling. Pour the prepared chicken and vegetable filling into the crust and spread it evenly. Cover the filling with the second pie crust and crimp the edges tightly to seal the pie. Cut small slits into the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg wash for a golden finish.
- Bake Pie: Place the pie in the preheated oven and bake for 30 minutes. To avoid over-browning, cover the edges with a pie shield or foil after 30 minutes. Continue baking for an additional 25 to 35 minutes, or until the crust is deep golden brown and cooked through.
Notes
- Use rotisserie chicken for a quicker preparation and more flavor.
- Make sure to thaw the frozen vegetables and potatoes before cooking to ensure even cooking.
- Allow the pie to rest for 10 minutes after baking before serving for easier slicing.
- If the crust edges brown too quickly, cover them with foil earlier in the baking process.
