Chicken Pot Pie Recipe
Chicken and vegetables in our creamy sauce baked in a delicious pie crust (takes 15 minutes to prepare)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Filling
In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk. Mix well until all ingredients are evenly coated.
- 2
Season the Mixture
Add salt, black pepper, garlic powder, onion powder, and dried thyme to the mixture. Stir to combine all spices thoroughly.
- 3
Fill the Pie Crust
Place one of the frozen pie crusts in a pie dish. Pour the chicken and vegetable mixture into the crust. Cover with the second pie crust and seal the edges.
- 4
Bake
Cut a few slits in the top crust to allow steam to escape. Bake in a preheated oven at 425°F (220°C) for 30-35 minutes or until the crust is golden brown.
- 5