Easy Chicken Pot Pie with Cream of Chicken Soup

A delicious semi-homemade chicken pot pie recipe made with frozen vegetables and cream of chicken soup for a comfort food classic. Perfect easy weeknight dinner recipe!

Course Dinner Recipes

Cuisine American

Keyword chicken, chicken pot pie, comfort food, dinner, freezer meal, pie, pot pie, quick and easy, weeknight dinner

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 472kcal

Author Jesseca

Equipment

Ingredients

2 sheets deep dish pie crust
1½ cups rotisserie chicken
1 (10.5 oz) can cream of chicken soup
1/4 cup chicken broth
1⅔ cups frozen mixed vegetables thawed
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon pepper

Instructions

Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9" deep pie dish. Set aside.
Combine your chicken, cream of chicken soup, chicken broth, frozen vegetables, and seasonings in a large bowl. Mix well and transfer to your prepared pie crust.
Gently lay the second crust on top of your pot pie. Trim and crimp the edges and cut three slits in the top with a knife to allow steam to escape.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Video

Notes

Do not be afraid to mix things up. We used frozen veggie mix but you could easily substitute fresh vegetables. Try broccoli or even green beans!
This is a great freezer meal! Before you get to the baking part of the recipe, wrap your pot pie in plastic wrap, stick in a zip top bag, and freeze.
Mix and match your spices. I am a sucker for thyme. That being said, we have also tried an Italian spice blend and rosemary in this dish with wonderful results.

Nutrition