The weather is cooling off and this easy chicken pot pie recipe is perfect for any night that comfort food is in order.

Easy recipes like this are a real hit at my house. This takes little prep time and can serve as an all-in-one dish making my work in the kitchen simple.

Ingredients Needed to Make Chicken Pot Pie

• 2 cups, cooked diced or shredded chicken (you can use cooked chicken breasts or deboned rotisserie chicken)
• 1 (10 oz) can cream of potato soup
• 1 (10 oz) can cream of celery soup
• 2 cups frozen vegetables
• 3/4 of a soup can of milk
• 2 unrolled, refrigerated pie crusts
• 1 egg white
• salt and pepper to taste

How to Make Homemade Chicken Pot Pie

In a large bowl mix the soups.

Whisk well.

Add the milk and pepper.

Whisk well.

Add the cooked chicken and the mixed vegetables.

Mix and coat the chicken mixture well with the soup mixture.

This is your filling.

Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.

Pour in your filling and distribute it evenly.

Unroll the second pie crust.

Place it over the top of the filling.

The edges of the crust will hang over the pie plate and this is normal.

Now, tuck the edges of the crust into the pie plate all the way around.

Take a knife and cut holes into the top of the crust for ventilation.

Brush the top of the crust with egg wash using either just the egg white or the entire egg. Either is fine.

Bake the pot pie in a 350 degree oven for 30 minutes or until the top  crust is golden brown and the filling is heated thoroughly.

Serve it up.

Sometimes we have a dinner salad with it and sometimes we do not. With the meat, veggie and crust it really is a meal all in one.

You can easily make your pot pie in a cast iron skillet. Have you ever tried that?

Can I Use Cream of Chicken Soup Instead?

You can. If you do not have cream of celery or cream of potato you can substitute either of those out for the cream of chicken.

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Should You Poke Holes in the Bottom of Your Pie Crust?

Poking holes in the bottom crust is a great way to prevent that crust from bubbling up. I don’t really have an issue with this, but if you want to poke holes in it you can.

Do You Pre-bake Store Bough Pie Crusts?

Nope. There is not need to pre-bake them. They will cook along with the rest of the ingredients.

Can I Use Homemade Pie Crust for My Pot Pie?

You can. If you have a good recipe that you want to use, you most certainly can do that.

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Can I Use a Frozen Pie Crust for My Chicken Pot Pie?

You can and you do not have to thaw it.

Just add on about 3-5 minutes of extra cook time for the frozen pie crust.

Chicken Pot Pie

Yield: 8

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Easy recipes like this are a real hit at my house. This takes little prep time and can serve as an all-in-one dish making my work in the kitchen simple.

Print

Ingredients

• 2 cups, cooked diced or shredded chicken
• 1 (10 oz) can cream of potato soup
• 1 (10 oz) can cream of celery soup
• 2 cups frozen vegetables
• 3/4 of a soup can of milk
• 2 unrolled, refrigerated pie crusts
• 1 egg white
• pepper to taste (I do fresh cracked pepper.)

Instructions

1. In a large bowl mix the soups.
2. Whisk well.
3. Add the milk and pepper.
4. Whisk well.
5.  Add the cooked chicken and the mixed vegetables.
6. Mix and coat well with the soup mixture.
7. Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
8. Pour in your filling and distribute it evenly.
9. Unroll the second pie crust.
10. Place it over the top of the filling.
11. The edges of the crust will hang over the pie plate and this is normal.
12. Now, tuck the edges of the crust into the pie plate all the way around.
13. Take a knife and cut holes into the top of the crust for ventilation.
14. Brush the top of the crust with egg white (I used a whole egg- either is fine.)
15. Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top  crust is light brown and the filling is heated thoroughly.
16. Serve it up.

Notes

Sometimes we have a dinner salad with it and sometimes we do not. With the meat, veggie and crust it really is a meal all in one.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 539mgCarbohydrates: 35gFiber: 4gSugar: 4gProtein: 16g