Quick and Easy Chicken Pot Pie is a comforting, hearty dish that comes together in no time with the help of store-bought ingredients, yet delivers all the classic flavors of a homemade pot pie. Tender chunks of chicken and a creamy vegetable filling are tucked under a flaky, golden crust, making it the perfect meal for busy weeknights. This simple, crowd-pleasing recipe is packed with flavor and warmth, giving you all the satisfaction of a traditional chicken pot pie without the fuss.
Ingredients:
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 tbsp butter
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- Salt and pepper, to taste
- 1 refrigerated pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash, optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery, sautéing for 3-4 minutes until softened.
- Stir in the frozen vegetables, cooked chicken, cream of chicken soup, chicken broth, milk, garlic powder, thyme, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the mixture is thick and well combined.
- Pour the filling into a pie dish or a deep-dish baking dish.
- Roll out the pie crust and place it over the top of the filling, trimming any excess. Press the edges to seal and cut a few small slits in the crust to allow steam to escape.
- Brush the top of the crust with beaten egg if desired for a golden finish.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for a few minutes before serving.
Enjoy this Quick and Easy Chicken Pot Pie, a perfect weeknight meal that brings warmth and comfort to the table with minimal effort!
