Description

This Easy Peasy Chicken Pot Pie is a comforting classic made with tender rotisserie chicken, creamy soups, mixed vegetables, and a flaky golden crust. It’s quick to prepare and perfect for busy weeknights or cozy family dinners.

Ingredients

2 pre-made pie crusts

1 can cream of mushroom soup

1 can cream of chicken soup

Splash of milk

2 cups rotisserie chicken, shredded

1/2 small bag frozen mixed vegetables

Salt, to taste

Pepper, to taste

Thyme, to taste

Butter spray

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Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, milk, shredded chicken, frozen mixed vegetables, salt, pepper, and thyme until evenly mixed.
Place one pie crust into a pie pan, pressing it gently into the bottom and sides.
Pour the chicken mixture into the prepared crust and spread evenly.
Top with the second pie crust, seal the edges, and cut a few slits in the top to vent steam.
Bake for 40 minutes, or until the crust is golden and the filling is bubbling.
Remove from the oven, lightly spray the top with butter spray, and broil for about 2 minutes until deeply golden.
Let the pie cool for a few minutes before slicing and serving.

Notes

Substitute leftover turkey for the rotisserie chicken if desired.

Add diced cooked potatoes or sautéed mushrooms for a heartier filling.

Mix in shredded cheddar cheese for extra richness.

Stir chopped fresh parsley into the filling for added freshness.

Refrigerate leftovers for up to 4 days or freeze individual slices for up to 3 months.

Reheat in a 350°F (175°C) oven for the crispiest crust.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/4 pie)
Calories: 550 kcal
Sugar: 5 g
Sodium: 1250 mg
Fat: 34 g
Saturated Fat: 12 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 3 g
Protein: 23 g
Cholesterol: 70 mg