Description
This Easy Chicken Pot Pie recipe offers a comforting and hearty meal made with tender grilled chicken, mixed vegetables, and creamy sauce, all encased in a flaky, golden pie crust. Ready in under 1.5 hours, this classic dish is perfect for family dinners and can be made using rotisserie chicken for convenience.
Ingredients
Scale
Filling
- 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 and Topping
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Cook Filling: If using raw chicken, grill the chicken breasts until fully cooked and dice into ½-inch cubes. In a large skillet over medium heat, sauté the diced onions until they become translucent and fragrant. Add the grilled chicken, water, thawed diced potatoes, condensed cream of chicken soup, poultry seasoning, and thawed peas and carrots. Stir well to combine all ingredients. Cook the mixture, stirring occasionally, until it is thoroughly warmed through, about 10 to 15 minutes. If the filling seems too thick, adjust the consistency by adding a little more water as needed. Season with salt and pepper to taste.
- Assemble Pie: Preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie dish to prevent sticking. Place one refrigerated pie crust into the pie dish and gently press it to fit the shape. Use a fork to prick the base of the crust evenly to prevent bubbling during baking. Pour the prepared chicken filling evenly over the bottom crust. Carefully place the second pie crust on top of the filling. Trim any excess dough and crimp the edges of the crusts together to seal the pie tightly. Using a sharp knife, cut slits in the top crust to allow steam to escape while baking. Brush the surface generously with the beaten egg to ensure a golden, glossy finish.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 30 minutes. After this initial bake, cover the edges of the pie crust with a pie shield or strips of aluminum foil to prevent over-browning. Continue baking for an additional 25 to 35 minutes until the crust is golden brown and crisp, and the filling is bubbly. Once baked, remove from the oven and allow the pie to cool slightly before serving.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Thaw frozen vegetables and potatoes before cooking to ensure even heating.
- Adjust seasoning according to taste; add more poultry seasoning for stronger flavor.
- The egg wash helps create a beautiful golden crust but can be omitted for a dairy-free version.
- Make sure to cut the top crust slits to prevent the pie from becoming soggy inside.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
