Description

This comforting Chicken Pot Pie features tender chicken pieces and colorful vegetables in a rich, creamy sauce made with condensed soup for convenience. Encased in a golden, flaky pie crust, each bite delivers the perfect balance of savory filling and buttery pastry. This simplified version maintains all the classic flavors while cutting down on preparation time, making it an ideal choice for busy weeknights when you need a hearty, homemade meal.

Ingredients

Scale

2 cups cooked chicken, shredded or cubed

1 can (10.5 oz) condensed cream of chicken soup

1 cup frozen mixed vegetables

1/2 cup milk

1/4 teaspoon dried thyme

1/4 teaspoon black pepper

1/8 teaspoon celery seed (optional)

1 small onion, diced

1 tablespoon butter

2 pre-made pie crusts

1 egg, beaten (for egg wash)

Instructions

Preheat and prepare:

Heat oven to 425°F. Let frozen vegetables thaw slightly.

Create flavor base:

Sauté diced onions in butter until translucent.

Mix filling:

Add soup, milk, seasonings, chicken, and vegetables. Stir until combined.

Assemble pie:

Line 9-inch pie dish with bottom crust. Add filling, then top with second crust. Seal edges and cut vents.

Add finishing touch:

Brush top with beaten egg for golden color.

Bake to perfection:

Bake for 30-35 minutes until crust is golden and filling bubbles.

Rest before serving:

Let stand 10 minutes before serving to allow filling to set.