Creamy chicken pot pie stuffed with vegetables and tender chicken in a flaky pie crust. This four ingredient dinner is a snap to make!
Keyword easy chicken pot pie, four ingredient dinners, quick and easy chicken pot pie
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
1lbchicken breastbaked and cut into bite size pieces
16ounce bag frozen mixed vegetables
2cansCampbell's 98% Fat Free Cream of Chicken Soup
½teaspoonpure ground black pepper
1box prepared pie crusts
1whisked egg yolkfor pie crust optional
Preheat the oven to 375F.
Mix. In a large bowl combine chicken, vegetables, soup, salt, and pepper. Mix with a spatula until all ingredients are fully covered with the cream of chicken soup.
Make the pie. In a pie pan, lay out the bottom crust. Add the chicken and vegetable mixture to the crust. Top the filled pie with the remaining crust, crimp the edges and using a knife or a fork, poke holes in the top to allow steak to vent through during baking. Optional - brush with egg yolk for a shiny, golden crust.
Bake. Bake at 375F for 60 minutes or until the crust is completely golden brown. If edges are starting to brown too quickly, cover the edges with aluminum foil.
Freezing - this pot pie can be made in advance and frozen before baking. Defrost in the fridge about 8 to 10 hours before you plan to bake it.
Potatoes - to add potatoes to this recipe, dice, and boil the potatoes until just before fork tender. They do not need to be cooked all the way through, but at least halfway.
Fat free vs regular - you can use fat free or regular cream of chicken soup. They both yield similar results. The regular version has a bit more sodium, so I skip the salt addition to this recipe when using it.