Description
This easy chicken pot pie recipe combines tender grilled chicken, thawed vegetables, and creamy condensed soup, all encased in a flaky double pie crust. A family-friendly comfort food classic, this pie is perfect for cozy dinners and can be made with fresh or rotisserie chicken for convenience.
Ingredients
Scale
Filling Ingredients
- 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
Crust and Topping
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: If using raw chicken, start by grilling the chicken breasts and dicing them into ½-inch cubes. In a large skillet, sauté diced onions over medium heat until they become translucent. Add the grilled chicken, thawed frozen peas and carrots, thawed diced potatoes, condensed cream of chicken soup, water, and poultry seasoning. Stir to combine and cook over medium heat for 10-15 minutes until the filling is warmed through and thickened. Adjust the consistency with extra water if needed. Season with salt and pepper to taste.
- Preheat and Prepare Pie Dish: Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish to prevent sticking. Roll out one of the refrigerated pie crusts into the dish and prick the bottom crust with a fork to allow steam to escape.
- Assemble the Pie: Pour the prepared chicken filling evenly over the bottom crust. Place the second pie crust on top of the filling, pressing the edges together to seal the pie. Crimp the edges decoratively and cut slits in the top crust to vent steam during baking. Brush the top crust with the beaten egg wash for a golden, glossy finish.
- Bake the Pie: Place the pie in the preheated oven and bake for 30 minutes. After 30 minutes, cover the edges of the pie crust with a pie shield or foil to prevent them from burning. Continue baking for an additional 25-35 minutes, or until the top crust is golden brown and the filling is bubbling.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before slicing. This helps the filling set and makes for easier serving. Enjoy your comforting chicken pot pie warm.
Notes
- You can substitute diced cooked rotisserie chicken for convenience.
- Adjust the water quantity as needed to achieve a creamy but thick filling consistency.
- Frozen diced potatoes can be replaced with fresh boiled potatoes, diced.
- Use a pie shield or foil to prevent the crust edges from over-browning during baking.
- Letting the pie rest before serving will enhance slicing and flavor.
