Recipe for Chicken Pot Pie Recipe with Cream of chicken Soup
This comforting chicken pot pie with cream of chicken soup is a time-saving yet delicious meal. Tender chicken, veggies, and a creamy soup filling, all wrapped in a golden, flaky crust, make this dish a family favorite for any occasion.
Ingredients
- 1 can of cream of chicken soup
- 1 1/2 cups cooked chicken shredded
- 1 cup mixed vegetables peas, carrots, corn
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon thyme
- Salt and pepper to taste
- 1 package of pie crusts top and bottom
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Stir until smooth.
- Add the shredded chicken and mixed vegetables. Mix well until everything is evenly combined.
- Roll out the bottom pie crust and place it into a 9-inch pie dish. Pour the chicken and vegetable mixture into the crust.
- Place the top pie crust over the filling and trim any excess dough. Pinch the edges to seal the crusts and cut a few slits in the top crust to allow steam to escape.
- Bake the pie for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 5 minutes before slicing and serving. Enjoy!
Notes
For a thicker filling, you can add 1 tablespoon of flour to the soup mixture before combining with the chicken and vegetables.
Feel free to use leftover chicken or a rotisserie chicken for a quick and easy option.
For a healthier version, you can use a whole wheat crust or make your own crust from scratch.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 50mgSodium: 750mgFiber: 3gSugar: 3g
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