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Easy Chicken Pot Pie

slice of chicken pot pie on a plate

5 from 1 reviews

This chicken pot pie is made with a flaky pie crust filled with a creamy sauce that is loaded with chicken, potatoes and vegetables. This recipe offers the convenience of using store-bought pie crust and canned cream of chicken soup, so it’s comfort food made easy.

Ingredients

  • double pie crust, refrigerated store-bought kind
  • 3 cups cooked chicken, cubed
  • 3 cups frozen mixed vegetables, thawed
  • 2 cups potatoes, cooked and diced
  • 2 cans condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1 tbsp milk (for brushing top of pie crust)

Instructions

  1. Preheat oven to 375 F.
  2. In a large bowl, mix together all the filling ingredients.
  3. Line a 9″ deep dish pie plate with a pie crust. Spoon the filling into the plate.
  4. Top with second pie crust. Seal and crimp the edges together. Brush the top crust with milk and cut a few slits for ventilation.
  5. Bake for 45-60 minutes or until the top is golden and center is bubbling.

Notes

To make in advance: prepare the filling up to a day prior. Then preheat oven, assemble, and bake about an hour before the desired serving time.

To freeze an unbaked pie: assemble everything together (skip brushing the top pie crust with milk) and place in the freezer. Once frozen, wrap tightly in saran wrap and place in a large ziplock bag. Label the ziplock bag with the date and place back in freezer for up to 3 months. When ready to bake, brush the top with milk, and bake for 15-20 minutes longer until the filling is bubbling. If the crust starts to brown too much before the center is cooked, loosely cover with foil.

To freeze a fully cooked pot pie: let the pie cool completely and follow the same instructions as above. To reheat; bake for 30-35 minutes until the filling is bubbling.

Keywords: chicken pot pie recipe, easy chicken pot pie

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