Easy Chicken Pot Pie

This creamy and delicious Easy Chicken Pot Pie is the ultimate comfort food, perfect for busy weeknights. Filled with tender chicken, mixed vegetables, and a savory sauce, all encased in a flaky, buttery crust, this dish is quick to prepare and guaranteed to please the whole family.

Chef’s Tips

• Use Pre-Cooked Chicken: Save time by using leftover chicken or turkey, or grab a rotisserie chicken from the store. This step cuts down on prep time without compromising flavor.
• Crimp the Edges: Seal the edges of the crust tightly with a fork to prevent the filling from leaking out while baking.
• Vent the Top: Poke small holes in the top crust to allow steam to escape and ensure a perfectly baked pie.

Ingredients

• 2 frozen pie crust shells – One for the base and one for the top.
• 1 lb chicken breast, cooked and shredded – Use pre-cooked chicken or substitute with leftover turkey.
• 1 package frozen mixed vegetables – A medley of peas, carrots, corn, and green beans works well.
• 1 can cream of chicken soup – Adds a creamy, savory flavor to the filling.
• 2 tbsp dry minced onion – For a hint of onion flavor without the chopping.
• Salt & pepper, to taste – Adjust to your preference.

Substitutions

• Pie Crust: Swap with puff pastry for a lighter crust or use homemade pie dough if you prefer.
• Cream of Chicken Soup: Replace with cream of mushroom soup or a homemade béchamel sauce.
• Vegetables: Use fresh or canned vegetables instead of frozen for a different texture.

Instructions

1. Prepare the Oven: Preheat your oven to 400°F.
2. Mix the Filling: In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, minced onion, salt, and pepper until well mixed.

3. Assemble the Pie:
   • Place one pie crust shell in a pie dish as the base.
   • Pour the chicken and vegetable mixture into the crust, spreading it evenly.
   • Place the second pie crust shell over the filling, bottom side up.
   • Seal the edges by pressing with a fork, trimming any excess if needed.
   • Poke several small holes in the top crust with a fork to allow steam to escape.
4. Bake: Bake the pot pie in the preheated oven for 30-40 minutes or until the crust is golden brown and the filling is bubbling.
5. Rest: Remove from the oven and let the pie rest for about 10 minutes before serving.

Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze before or after baking. Wrap the pie tightly in foil and plastic wrap. Store for up to 2 months.
• Reheating:
  • From frozen: Bake at 400°F for 30 minutes covered with foil, then uncover and bake for another 20-30 minutes.
  • From refrigerated: Heat in a 375°F oven for 15-20 minutes or microwave individual slices for 2-3 minutes.

FAQs

• Can I make this ahead of time? Yes! Assemble the pie and refrigerate for up to 24 hours before baking.
• What can I use instead of cream of chicken soup? A homemade roux-based sauce made with butter, flour, chicken broth, and cream is a great alternative.
• Can I use fresh vegetables? Absolutely! Dice fresh vegetables into small, even pieces and cook them slightly before mixing with the other ingredients.

Enjoy this Easy Chicken Pot Pie as a comforting family favorite or an impressive meal for guests. It’s a warm and hearty classic that never disappoints!