Chicken Pot Pie with Cream of Chicken Soup
A creamy, comforting chicken pot pie made with canned soup, frozen vegetables, and a flaky pie crust — perfect for busy weeknights.
Ingredients
- 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.
Nutrition
Serving: 1sliceCalories: 420kcalCarbohydrates: 28gProtein: 21gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 13gCholesterol: 85mgSodium: 780mgFiber: 2gSugar: 4g
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