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Danielle’s Easy Chicken Pot Pie Recipe

Danielle’s Easy Chicken Pot Pie

A simple two-crust chicken pot pie filled with cooked chicken, mixed vegetables, and creamy condensed soup. This family-friendly savory pie is ready in about 45 to 55 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 crusts Refrigerated 9-inch pie crusts or prepared unbaked pastry crusts
  • 2 cups Cooked chicken, cubed or shredded
  • 1 package (16 ounces) Frozen mixed vegetables, thawed and drained
  • 1 can (10.5 ounces) Condensed cream of chicken soup
  • 1 cup Milk
Seasonings
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground black pepper

Method
 

Step-by-Step
  1. Heat the oven to 400°F. In a large bowl, combine the cooked chicken, thawed and drained mixed vegetables, condensed cream of chicken soup, milk, salt, and black pepper.
  2. Fit one pie crust into a 9-inch pie plate. Pour the chicken mixture into the crust and spread it into an even layer.
  3. Place the second crust over the filling. Crimp the edges to seal, then cut several small slits in the top crust to vent steam.
  4. Set the pie plate on a baking sheet and bake for 30 to 40 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
  5. Let the pot pie rest for 5 to 10 minutes before slicing. This brief rest helps the creamy filling set so each serving is easier to plate.

Notes

Thaw and drain the vegetables well to prevent a thin filling and soggy bottom crust. If starting with raw chicken, allow an additional 20 to 25 minutes to cook it before assembling the pie. Place the pie plate on a baking sheet to catch bubbling filling and make it easier to handle.