Description
This Easy Chicken Pot Pie recipe features a creamy chicken and vegetable filling encased in a flaky, golden pie crust. Perfect for a comforting family dinner, it combines sautéed onions, tender grilled chicken, peas, carrots, and diced potatoes in a savory cream of chicken soup base. Baked to golden perfection, this classic pot pie is both hearty and delicious.
Ingredients
Scale
Filling Ingredients
- 1 lb boneless, skinless chicken breast, grilled and diced (or meat from 1 rotisserie chicken)
- 12 oz frozen peas and carrots, thawed
- 2 cups frozen diced potatoes, thawed (hash browns or potatoes O’Brien)
- 1 onion, diced
- 2 (10.75 oz) cans condensed cream of chicken soup
- 1 cup water
- â…› teaspoon poultry seasoning
- Salt and pepper, to taste
Pie Crust & Topping
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Cook Filling: If using raw chicken, start by grilling the chicken breast and dicing it into ½-inch cubes. In a large skillet over medium heat, sauté the diced onion until translucent. Add the grilled chicken, water, thawed diced potatoes, condensed cream of chicken soup, poultry seasoning, peas, and carrots to the skillet. Cook the mixture, stirring occasionally, until warmed through, about 10-15 minutes. Adjust consistency with more water if needed. Season with salt and pepper to taste.
- Assemble Pie: Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish. Place one pie crust into the dish and prick the bottom with a fork to prevent bubbling. Pour the prepared chicken filling evenly over the crust. Top with the second pie crust and crimp the edges to seal the pie securely. Cut slits into the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg to achieve a golden, glossy finish.
- Bake: Place the pie in the preheated oven and bake uncovered for 30 minutes. To prevent over-browning of the crust edges, cover them with a pie shield or aluminum foil after the first 30 minutes. Continue baking for an additional 25-35 minutes or until the crust is golden brown and the filling is bubbling. Remove from the oven and let rest for 5-10 minutes before serving.
Notes
- You can substitute the grilled chicken with leftover rotisserie chicken for convenience.
- Using thawed frozen vegetables ensures even cooking without excess water in your filling.
- Feel free to add other vegetables like mushrooms or corn based on your preference.
- For a crispier crust, chilling the assembled pie in the fridge for 15 minutes before baking can help.
- Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
