Print

Chicken Pot Pie Recipe with Cream of Chicken Soup: Easy & Indulgent

Chicken Pot Pie Recipe with Cream of Chicken Soup
Print Recipe

This Chicken Pot Pie is a comforting classic made easy with cream of chicken soup. It’s perfect for a weeknight dinner or a cozy weekend meal.

Ingredients

Scale
  • 1 pound cooked chicken, shredded
  • 2 cups mixed vegetables (carrots, peas, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 package (14.1 oz) refrigerated pie crusts

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, and black pepper.
  3. Roll out one pie crust and fit it into a 9-inch pie dish.
  4. Pour the filling into the crust and cover with the second pie crust. Seal the edges and cut slits in the top crust to allow steam to escape.
  5. Bake for 30-35 minutes, or until the crust is golden brown.
  6. Let cool for 10 minutes before serving.

Notes

  • Feel free to customize the vegetables based on your preference.
  • This pot pie can be made ahead of time and frozen.

Nutrition

Keywords: Chicken Pot Pie, Cream of Chicken Soup, Comfort Food

Find it online: https://www.yumandbye.com/chicken-pot-pie-recipe-with-cream-of-chicken-soup-easy-indulgent/