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–+ servings
Chicken Pot Pie with Creamy Chicken Soup

Comforting Chicken Pot Pie with Creamy Chicken Soup Delight

A warm and comforting Chicken Pot Pie with Creamy Chicken Soup, easily customizable and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Cooked Chicken Rotisserie chicken is a convenient option.
  • 1 can Cream of Chicken Soup Opt for low-fat or plant-based versions if desired.
  • 2 cups Mixed Frozen Vegetables Fresh veggies like peas and carrots can be used, just pre-cook them first.
  • 1 package Pie Crust Store-bought or gluten-free options can be used.

Equipment

  • 9-inch pie pan
  • Mixing bowl
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. In a medium mixing bowl, whisk together the cream of chicken soup and milk until smooth.
  3. Fold in shredded cooked chicken, mixed frozen vegetables, thyme (if using), and season with salt and pepper.
  4. Unroll one pie crust into a 9-inch pie pan, pressing it into the sides.
  5. Pour the chicken and vegetable mixture into the prepared crust.
  6. Unroll the second pie crust over the filling and crimp the edges to seal.
  7. Brush the top crust with a beaten egg for a golden finish (optional).
  8. Bake in the preheated oven for 30-35 minutes until golden brown.
  9. Once baked, cool for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze the pie (uncooked or cooked) for up to 2 months.

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