Description
A comforting and quick chicken pot pie made with cream of chicken soup and refrigerated pie crusts. Perfect for weeknight dinners!
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 cup chopped yellow onion (about 1 small onion)
- 1 cup sliced carrots (about 2 medium carrots)
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups cooked, shredded or diced chicken (rotisserie chicken is a great shortcut!)
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup milk (any kind)
- 1/4 cup chopped fresh parsley (optional, for freshness)
- Salt and black pepper to taste
- 1 package (14 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash, optional)
Instructions
- 1. Preheat your oven to 375°F (190°C). Let pie crusts sit at room temperature for 15-20 minutes.
- 2. Heat olive oil or butter in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 3. Add carrots and cook for another 5 minutes.
- 4. Stir in frozen peas and corn, cook for 2-3 minutes, just until heated through.
- 5. Add cooked chicken to the skillet.
- 6. Pour in condensed cream of chicken soup and milk. Stir well, bring to a simmer, then reduce heat and cook for 5 minutes until slightly thickened.
- 7. Stir in parsley (if using). Season with salt and pepper to taste.
- 8. Press one pie crust into the bottom of a 9-inch pie plate.
- 9. Pour the chicken and vegetable filling into the crust-lined plate.
- 10. Place the second pie crust over the filling. Crimp the edges to seal and cut slits in the top for steam to escape.
- 11. Brush with beaten egg wash, if desired.
- 12. Place on a baking sheet and bake for 30-40 minutes, or until crust is golden brown and filling is bubbly.
- 13. Let rest for 10-15 minutes before slicing and serving.
Notes
Store cooled leftovers tightly covered in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) covered with foil until heated through and bubbly, or reheat in the microwave on medium power.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g