Best Chicken Pot Pie
The best chicken pot pie combines veggies and chicken in a creamy sauce all baked inside a flaky pie crust.
Servings: 6 slices
Equipment
Ingredients
- 1 box refrigerated pie crusts two crusts
- 2 cups shredded cooked chicken or chopped
- 2 cups frozen mixed vegetables thawed
- 15 ounces potatoes canned, drained, diced
- 1 (10.5 ounce can) condensed cream of chicken soup 1 can
- ½ teaspoon dried thyme
Instructions
- Preheat oven to 400°F.
- Unroll the pie crust and line a 9-inch pie pan.
- In a medium bowl, combine chicken, vegetables, diced potatoes, and condensed soup. Mix well and pour into the prepared crust.
- Top the filling with the remaining crust and pinch the edges to seal, trimming excess dough as needed. Cut slits in the top of the pie to allow steam to escape.
- Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cover the top of the pie with foil if the crust starts to brown too much.
Notes
- Use fresh or frozen veggies of your choice. Try adding broccoli, asparagus, or green beans for a different flavor.
- You can use a premade crust (any brand will do) or make your own.
- Letting the chicken pot pie rest before serving allows the filling to set and for the pie to stay intact when slicing and serving.
- Leftovers will keep in an airtight container for 4 days in the refrigerator and 3 months in the freezer.
Nutrition
Calories: 460kcal | Carbohydrates: 49g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 30mg | Sodium: 502mg | Potassium: 405mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2675IU | Vitamin C: 11.1mg | Calcium: 71mg | Iron: 2.6mg