Easy Chicken Pot Pie
This chicken pot pie recipe is simple and fast to throw together, especially if you use storebought pie crust. Enjoy this comforting meal with minimal prep and maximum flavor in every slice.
Servings: 8 slices
Calories: 280kcal
Cost: Recipe $7.65 / Serving $0.96
Ingredients
- 2 tablespoon unsalted butter ($0.25)
- ½ onion, diced ($0.46)
- 1.5-2 cups cooked chicken, shredded or diced ($2.08)
- 1 bag (12 ounces) frozen mixed vegetables ($0.98)
- 1 can (10.5 ounces) cream of chicken soup ($0.64)
- ½ cup milk ($0.10)
- ½ teaspoon salt ($0.01)
- ¼ teaspoon ground black pepper ($0.02)
- ¼ teaspoon dried sage ($0.02)
- ¼ teaspoon garlic powder ($0.02)
- ¼ teaspoon onion powder ($0.02)
- ½ teaspoon Italian seasoning ($0.04)
- ⅛ teaspoon ground nutmeg ($0.01)
- 1 box refrigerated pie crusts (2 count), softened ($2.77)
- 2 tablespoon unsalted butter, cut into small pads ($0.25)
Instructions
- Preheat. Preheat the oven to 350°F.
- Cook onion. Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the diced onion and cook until softened and translucent. Remove from heat.
- Make filling. In a large mixing bowl, combine the cooked onion, cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, salt, black pepper, dried sage, garlic powder, onion powder, Italian seasoning, and ground nutmeg. Stir until evenly combined.
- Assemble pie. Press one pie crust into a standard pie plate. Pour the filling evenly into the crust. Dot the filling with the remaining 2 tablespoons of butter. Place the second pie crust on top, crimp the edges to seal, and cut several vents in the top crust. Lightly brush the top with milk.
- Bake. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
- Rest and serve. Let the pot pie rest for about 10 minutes before slicing and serving.
Notes
- Resting. Allow the pie to rest 10 to 15 minutes so the filling sets before slicing.
- Chicken options. Rotisserie chicken, cooked chicken breast, or leftover turkey all work well.
- Doneness. The pie is ready when the crust is golden and the filling reaches 165°F.
- Crust tip. Do not grease the pie plate to avoid a soggy bottom crust.
Nutrition
Serving: 1slice | Calories: 280kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 384mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
