Easy Chicken Pot Pie
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Prep Time
15 mins
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Cook Time
15 mins
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Resting Time
15 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
341 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Pot Pie
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This Chicken Pot Pie with Cream of Chicken Soup takes cream soups, frozen veggies, and prepared pie crusts to create a shortcut dinner that tastes homemade.
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Ingredients
- 3 cups shredded chicken rotisserie chicken or homemade
- 1 ounce bag frozen mixed vegetables
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 .5-ounce can cream of chicken soup
- 1 .5-ounce can cream of potato soup
- ¼ cup chicken broth optional, to adjust consistency
- 2 pie crusts pre-made pie crust or homemade, thawed if frozen
Instructions
- Preheat your oven to 400°F (200°C) so it's ready when your pie is assembled.
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, Italian seasoning, garlic powder, onion powder, cream of potato soup, and cream of chicken soup. Mix everything until it's well combined.
- Take one pie crust and gently unroll it. Press it into the bottom of the 9-inch pie dish, making sure the crust goes up the sides of the dish.
- Pour the tender chicken and vegetable mixture into the pie crust, spreading it out evenly with a spoon or spatula.
- Unroll the second pie crust and carefully place it over the filling. Use a fork, your fingers, or a sharp knife to trim any excess crust and crimp the edges of the top and bottom crust together to seal.
- Using a sharp knife, cut 3-4 small slits in the top crust. This will allow steam to escape while baking.
- Place the pie in the oven and bake for about 35 minutes, or until the crust is golden brown. The pie's internal temperature should reach 165°F (74°C).
- Once baked, remove the pie from the oven using oven mitts and let it rest for 12-15 minutes before cutting into it. This helps the filling set and makes it easier to slice.
- Cut it into slices and serve warm. Enjoy your homemade Chicken Pot Pie!
Notes
- Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
- Place a sheet pan under the pie pan to make it easier to move in and out of the oven as well as catch any spillage.
- Add extra chicken broth to the filling if it’s too thick. Start with a little at a time until it reaches your desired consistency.
- Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
- Place a sheet pan under the pie pan to make it easier to move in and out of the oven as well as catch any spillage.
- Add extra chicken broth to the filling if it’s too thick. Start with a little at a time until it reaches your desired consistency.
Nutrition Information
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Calories
341kcal
(17%)
Carbohydrates
27g
(9%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Cholesterol
44mg
(15%)
Sodium
727mg
(30%)
Potassium
232mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
126IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 44mg | 15% |
| Sodium | 727mg | 30% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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