Easy Chicken Pot Pie

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.

Course dinner, lunch

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 328

Author Lily Ernst

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

Preheat oven to 375 F.
In a large bowl, mix together chicken, vegetables and potatoes.
3 cups cooked chicken, 3 cups frozen mixed vegetables, 2 cups potatoes
Add the cream of chicken soup, sour cream, garlic powder, dried thyme and onion powder.
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
Line a 9" deep dish pie plate with a pie crust. Spoon the filling into the plate.
double pie crust
Top with second pie crust. Seal and crimp the edges together. Brush the top crust with milk and cut a few slits for ventilation.
1 Tbsp milk
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.

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