Description
Discover the ultimate comfort food with this easy, classic Chicken Pot Pie. Featuring tender, pre-cooked chicken and mixed vegetables enveloped in a rich, creamy sauce made simple with condensed cream of potato soup, all tucked into a beautifully flaky, golden-brown double crust. It’s a quick-to-assemble, reliably delicious meal perfect for utilizing leftover chicken.
Ingredients
Filling
- 2 pounds cooked chicken, chopped
- 1 (15 ounce) can mixed vegetables, drained
- 1 (10.75 ounce) can condensed cream of potato soup
- 1/4 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- Salt, to taste
Crust
- 1 recipe pastry for a 9 inch double crust pie
Instructions
Step 1: Prepare the Crust and Oven
Preheat your oven to 350°F. Roll out one portion of the pie pastry dough to fit a 9-inch pie plate, and gently place it into the plate to form the bottom crust. Roll out the remaining pastry for the top crust and set it aside.
Step 2: Mix the Filling
In a large mixing bowl, combine the chopped cooked chicken, the drained canned mixed vegetables, the can of condensed cream of potato soup, and the milk. Season the mixture with black pepper, dried thyme, dried parsley, and salt, stirring gently until all ingredients are evenly and uniformly combined.
Step 3: Assemble and Vent
Carefully pour the entire chicken and vegetable mixture into the prepared bottom pie shell. Cover the filling with the top crust and firmly seal the edges all the way around. Use a sharp knife to cut several slits in the center of the top crust to allow steam to escape while baking.
Step 4: Bake the Pie
Bake the pot pie in your preheated oven for 25 to 30 minutes, or until the top crust achieves a rich, deep golden-brown color and the filling is bubbly. Remove the pie from the oven and let it rest for 5–10 minutes before slicing and serving.
Notes
Make Ahead: You can fully assemble this pot pie up to 24 hours in advance. Complete all steps up to cutting the steam slits, cover the pie tightly with plastic wrap, and refrigerate. Add about 5–10 minutes to the total baking time when cooking from chilled.
Prevent Burning Edges: If the edges of your pie crust begin to brown too quickly halfway through baking, loosely cover them with thin strips of aluminum foil to shield them from the heat and prevent burning.
Crust Pro Tip: For a perfectly sealed crust and a beautiful, shiny finish, brush the top crust lightly with an egg wash (one egg beaten with 1 tablespoon of water) right before placing it in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of pie
- Calories: 410
- Sugar: 5g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Pot Pie, classic comfort food, cream of potato soup, quick dinner, flaky crust, easy pot pie