Description
The Creamy Chicken Pot Pie is a comforting classic, featuring tender chicken, flavorful vegetables, and a flaky, golden crust. Quick to prepare with Pillsbury pie crusts and cream of chicken soup, this recipe is perfect for family dinners or cozy nights in. Its versatility allows for easy customization, whether you prefer a vegetarian version, extra cheese, or a lighter variation. Simple, satisfying, and delicious—this pot pie is sure to become a staple at your dinner table.
Ingredients
Essential Ingredients
Pillsbury pie crusts
Cooked, shredded chicken
Cream of chicken soup
Frozen mixed vegetables (peas, carrots, and corn)
Milk
Garlic powder
Salt and black pepper
Optional Add-Ins
Fresh vegetables (carrots, celery, or green beans)
Thyme or parsley for added aroma
Shredded cheddar or Parmesan for a creamy twist
Instructions
Preheat the Oven
Set the oven to 425°F (220°C).
Prepare the Filling
In a large bowl, mix:
Cooked, shredded chicken
Cream of chicken soup
Milk
Frozen mixed vegetables
Garlic powder, salt, and black pepper
Stir until well combined.
Assemble the Pie
Line a pie dish with one Pillsbury pie crust.
Pour the filling into the crust and spread evenly.
Cover with the second crust, crimping the edges with a fork.
Cut small slits in the top to allow steam to escape.
Bake and Serve
Bake for 30-35 minutes or until the crust is golden brown.
Let cool for 5-10 minutes before serving.
Notes
Blind bake the bottom crust for 5-7 minutes to prevent sogginess.
Brush the top crust with egg wash (1 beaten egg + 1 tbsp water) for a golden finish.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheat in the oven at 350°F to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: chicken pot pie, creamy pot pie, Pillsbury recipe, easy dinner, comfort food, family meal