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Easy Chicken Pot Pie

A classic chicken pot pie made with cooked chicken, mixed vegetables, cream of potato soup, seasonings, and a flaky pie crust for an easy, comforting dinner.

Ingredients

  • 1 package refrigerated pie crust 2 crusts
  • 2 cans cream of potato soup
  • 1/2 cup milk
  • 2 cups cooked chicken, diced (canned or rotisserie works well)
  • 1 (29 oz.) can mixed vegetables drained
  • 1/2 cup onion diced
  • 1/2 cup shredded cheese (I use cheddar)
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1/8 teaspoon cayenne pepper

Instructions

  • Preheat oven to 350°F. Place one pie crust into a greased pie dish.
    In a large bowl, combine cream of potato soup, milk, chicken, mixed vegetables, onion, shredded cheese, salt, pepper, thyme, and cayenne. Stir until evenly mixed.
    Pour filling into the prepared pie crust and spread evenly.
    Top with the second pie crust. Seal and crimp the edges, then cut small slits in the top to vent steam.
    Optional: Brush the top crust lightly with an egg wash for a glossy finish.
    Bake for 45–60 minutes, until the crust is golden brown and the filling is hot and bubbly.
    If the crust browns too quickly, loosely cover with foil.
    Let rest for 10 minutes before slicing and serving.

Notes

  • This pot pie can be assembled ahead and refrigerated for up to 24 hours before baking.
    To freeze, assemble the pie unbaked, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding extra time as needed.
    Rotisserie chicken or leftover cooked chicken works well in this recipe.
    Cream of chicken soup may be substituted for cream of potato if preferred.
    Resting the pie before cutting helps the filling set for cleaner slices.
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