Description
This Easy Chicken Pot Pie recipe combines tender grilled chicken, savory vegetables, and a creamy sauce encased in a flaky, golden pie crust. Perfect for a comforting home-cooked meal, this dish uses simple ingredients and straightforward steps to deliver classic flavors with minimal fuss.
Ingredients
Scale
Chicken 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
- Prepare the Chicken: If using raw chicken breast, grill it until fully cooked, then dice into ½-inch cubes. Alternatively, use shredded meat from a rotisserie chicken for convenience.
- Sauté Onions: In a large skillet over medium heat, sauté the diced onion until translucent and fragrant, about 3-4 minutes, to build a flavorful base for the filling.
- Cook the Filling: Add the diced chicken to the skillet along with the thawed potatoes, peas, carrots, condensed cream of chicken soup, poultry seasoning, and 1 cup of water. Stir well to combine. Cook over medium heat, stirring occasionally, until the mixture is heated through and slightly thickened, approximately 10-15 minutes. Adjust the consistency with additional water if it becomes too thick. Season with salt and pepper to taste.
- Preheat Oven and Prepare Pie Dish: 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 dish and prick the bottom with a fork several times to prevent puffing during baking.
- Assemble the Pie: Pour the warm chicken filling evenly over the bottom pie crust. Cover with the second pie crust. Seal the edges by crimping them together securely. Cut several slits into the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg wash to achieve a glossy, golden finish.
- Bake the Pie: Place the pie on the center oven rack and bake for 30 minutes. To prevent the crust edges from burning, cover them with a pie shield or aluminum foil after the initial baking time. Continue baking for an additional 25-35 minutes until the crust is golden brown and the filling is bubbly. Remove from oven and allow to cool slightly before serving.
Notes
- Using rotisserie chicken cuts down prep time significantly and adds extra flavor.
- Make sure to thaw frozen vegetables and potatoes completely for even cooking.
- Covering the pie edges during baking prevents them from over-browning.
- For a crispier crust, you can use homemade pie crust instead of refrigerated ones.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
