Description
This quick and creamy chicken pot pie is a comforting dish with tender chicken, vegetables, and a flaky crust, perfect for a weeknight meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, mix shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Place one pie crust in a pie dish and fill with the chicken mixture.
- Cover with the second pie crust, seal edges, and cut slits on top.
- Bake for 45 minutes or until golden brown.
Notes
For a crispier crust, brush the top with an egg wash before baking. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g