Easy Chicken Pot Pie
A quick and comforting chicken pot pie that’s loaded with tender chicken, creamy sauce, and hearty vegetables—all wrapped in a flaky, golden crust. With pre-made pie dough and simple pantry ingredients, this cozy dinner comes together in just over half an hour.
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Servings: 8
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Ingredients
(Adjust quantities using the 1x / 2x / 3x scale if needed)- 1 package Pillsbury Pie Crust, at room temperature
- 1 (10 oz) can Campbell’s Cream of Chicken Soup
- 2 ½ cups shredded roasted or rotisserie chicken
- 4 tablespoons butter
- 1 small onion, chopped
- 1 (16 oz) bag frozen mixed vegetables
- ½ cup water
- Garlic powder, salt, and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the pie crust: Place one crust into a 9-inch pie plate, pressing it gently into the bottom and sides.
- Sauté the onions: In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes.
- Make the filling: Stir in the cream of chicken soup and water. Heat until warm and smooth.
- Add veggies and chicken: Stir in the frozen mixed vegetables, shredded chicken, and seasonings. Mix well and cook until the filling begins to bubble.
- Assemble the pie: Pour the hot filling into the prepared bottom crust. Place the second crust over the top, sealing the edges. Cut 4 small slits in the top to allow steam to escape.
- Bake: Set the pie plate on a baking sheet (to catch any drips) and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool & serve: Allow to rest for 5–10 minutes before slicing. Serve warm and enjoy!