Easy Chicken Pot Pie with Cream of Chicken Soup
A delicious semi-homemade chicken pot pie recipe made with frozen vegetables and cream of chicken soup for a comfort food classic. Perfect easy weeknight dinner recipe!
Servings: 8 people
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Equipment (affiliate links)
- Silicone Spatulas
- Pie Dish
Ingredients
- 2 sheets deep dish pie crust
- 1.5 cups rotisserie chicken
- 1 (10.5 oz) can cream of chicken soup
- 1/4 cup chicken broth
- 1.66 cups frozen mixed vegetables thawed
- 0.5 teaspoon dried thyme
- 0.5 teaspoon onion powder
- 0.25 teaspoon pepper
Instructions
- Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9" deep pie dish. Set aside.
- Combine your chicken, cream of chicken soup, chicken broth, frozen vegetables, and seasonings in a large bowl. Mix well and transfer to your prepared pie crust.
- Gently lay the second crust on top of your pot pie. Trim and crimp the edges and cut three slits in the top with a knife to allow steam to escape.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Notes
- Do not be afraid to mix things up. We used frozen veggie mix but you could easily substitute fresh vegetables. Try broccoli or even green beans!
- This is a great freezer meal! Before you get to the baking part of the recipe, wrap your pot pie in plastic wrap, stick in a zip top bag, and freeze.
- Mix and match your spices. I am a sucker for thyme. That being said, we have also tried an Italian spice blend and rosemary in this dish with wonderful results.
- Use low sodium soup.
- Adjust the seasonings to taste. Some people enjoy less thyme.
- Like a more moist filling? Double the soup. This is best done with low the sodium version.
Nutrition
Calories: 472kcal | Carbohydrates: 46g | Protein: 23g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 56mg | Sodium: 583mg | Fiber: 7g | Sugar: 4g