Straight from the kitchen of our social media manager’s mom, this chicken pot pie is a true comfort-food classic. Packed with tender chicken, vegetables, and a creamy, savory filling, each bite tastes like a warm hug. Perfect for cozy weeknight dinners or anytime you need a little homemade love.
just the facts
Servings: 6–8 slices (based on two 9-inch pies)
Prep Time: 20–25 minutes (includes chopping and assembling filling)
Cook Time: 25 minutes (baking) + 10 minutes resting
ingredients
- 2, 9-inch pie crusts
- Chopped up rotisserie chicken roughly 2 cups
- 10 oz bag of frozen mixed veggies
- 1 can Cream of Chicken Soup
- ½ can diced potatoes
- 8 oz milk or half and half
- 1 egg
- ½ tsp dried thyme
- Salt and pepper to taste
Directions
- Preheat the oven to 425 degrees.
- Combine soup and milk. Mix and cook over medium heat until slight boil.
- Add frozen veggies and continue cooking for roughly 5 to 7 minutes. You want the veggies to soften up.
- Add the chopped chicken, potatoes, and spices. Continue to cook over medium heat until the sauce is thick and the veggies are softened.
- Place one crust in the bottom of the pie plate pressing firmly into place.
- Top with filling, then cover with the second pie crust and pinch the two crusts together.
- Brush lightly beaten egg onto the crust then cut your vent slits into the top crust to allow steam to escape.
- Cover the edge with edge protector and place in oven.
- Cook in preheated oven for 25 minutes, give or take a few depending on the heat of your oven.
- Once nicely browned on top remove from the oven and let sit for 10 minutes.
- Dig in and ENJOY!
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