Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables
- ½ cup milk
- ½ tsp dried thyme
- ¼ tsp garlic powder
- Salt and pepper, to taste
- 1 refrigerated pie crust (or puff pastry)
- 1 egg (optional, for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix chicken, cream of chicken soup, milk, frozen vegetables, thyme, garlic powder, salt, and pepper until well combined.
- Lightly grease a 9-inch pie dish and pour in the filling. Spread evenly.
- Lay the pie crust over the top, pressing edges to seal. Crimp with fork or fingers. Cut slits for steam.
- Brush with beaten egg for a golden crust, if desired.
- Place pie on a baking sheet and bake for 30–35 minutes, until golden and bubbling.
- Let rest 5–10 minutes before slicing and serving.
Notes
This pot pie freezes beautifully and is perfect for prepping ahead. Try adding cheese, swapping in turkey, or using puff pastry for variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg