Easy Chicken Pot Pie with Flaky Crust
Make easy chicken pot pie with rotisserie chicken, frozen vegetables, creamy soup, and a flaky double crust. This eight-serving dinner is ready in 35 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 package refrigerated pie crust two crusts, brought to room temperature
- 1 10-ounce can cream of chicken soup
- 2 1/2 cups shredded roasted chicken or rotisserie chicken
- 4 tablespoons butter
- 1 small onion chopped
- 1 16-ounce bag frozen mixed vegetables
- 1/2 cup water
- garlic powder to taste
- salt to taste
- black pepper to taste
Instructions
Instructions
- Preheat the oven to 425°F and place one pie crust in the bottom of a 9-inch pie plate.
- Melt the butter over medium heat, add the onion, and cook until soft and translucent.
- Add the cream of chicken soup and water and stir until hot.
- Stir in the frozen mixed vegetables.
- Add the chicken, garlic powder, salt, and black pepper, then simmer until the filling just begins to bubble.
- Pour the chicken and vegetable filling into the bottom pie crust.
- Place the second pie crust over the filling, seal the edges, and cut four slits in the top to vent.
- Set the pie plate on a sheet pan and bake for 30 to 35 minutes, until the crust is golden and the filling is bubbly.
Notes
A sheet pan catches any filling that bubbles over.
Chicken broth may replace the water for additional savory flavor.