Easy Chicken Pot Pie
An easy chicken pot pie recipe that is full of tender chicken, cream of chicken soup, pre-made pie crust, and frozen veggies! It will save you time in the kitchen and provide a delicious, cozy meal for your family.
Servings 8
Calories 598kcal
Equipment
Ingredients
- 1 package Pillsbury Pie Crust brought to room temperature
- 1 10 oz can Campbell's Cream of Chicken Soup
- 2 1/2 cups shredded roasted chicken or rotisserie chicken
- 4 Tbsp butter
- 1 small onion chopped
- 1 16 oz. bag frozen mixed vegetables
- 1/2 cup water
- garlic powder salt & pepper to taste
Instructions
- Preheat oven to 425 degrees
- In 9-inch pie plate place one pie crust shell in bottom of dish.
- Over medium heat, melt butter. Add onions and cook until soft and translucent.
- Add soup and water and stir until hot.
- Add frozen vegetables, stir.
- Add chicken and spices, stir until all ingredients are combined and simmer until just starting to bubble.
- Pour chicken and vegetable mixture into pie shell.
- Place second pie crust over the top.
- Seal together and slice 4 slits into top crust to vent.
- Place on a sheet pan (to catch any drips) and cook 30-35min or until crust is golden brown and filling is bubbly.
Nutrition
Serving: 1g | Calories: 598kcal | Carbohydrates: 29g | Protein: 42g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Cholesterol: 144mg | Sodium: 831mg | Fiber: 4g | Sugar: 4g