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Creamy Chicken Pot Pie

Creamy chicken pot pie stuffed with vegetables and tender chicken in a flaky pie crust. This four ingredient dinner is a snap to make!
Course Entree
Cuisine American
Keyword easy chicken pot pie, four ingredient dinners, quick and easy chicken pot pie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 457kcal
Author Lauren

Ingredients

  • 1 box prepared pie crusts 2 shells
  • 1 lb chicken breast baked and sliced into bite size pieces
  • 1 12-ounce bag frozen mixed vegetables
  • 2 10.5- ounce cans Campbell's 98% Fat Free Cream of Chicken Soup
  • 2 cups frozen diced hashbrowns
  • ½ teaspoon pure ground black pepper
  • ½ teaspoon salt
  • 1 whisked egg yolk for pie crust optional

Instructions

  • Preheat the oven to 375°F.
  • In a large bowl combine chicken, vegetables, diced hashbrowns, cream of chicken soup, salt, and pepper. Mix with a spatula until all ingredients are fully combined.
    1 lb chicken breast, 1 12-ounce bag frozen mixed vegetables, 2 10.5- ounce cans Campbell's 98% Fat Free Cream of Chicken Soup, 2 cups frozen diced hashbrowns, ½ teaspoon salt, ½ teaspoon pure ground black pepper
  • In a pie pan, lay out the bottom crust. Add the pot pie filling to the crust.  Top with the remaining crust, crimp the edges. Using a knife or a fork, poke holes in the top to allow steam to vent through during baking. 
    1 box prepared pie crusts
  • Optional: brush with egg yolk for a shiny, golden crust.
  • Cover the edges of the pie with foil to keep from over browning. Bake at 375°F for about 30 minutes. Remove the foil and continue cooking for another 30 to 45 minutes.

Notes

  • 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 fresh 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.
  • Texture - this recipe yield a hearty creamy texture!  If you like your pot pie with a thinner sauce you can add ¼ to ½ cup chicken stock to the condensed chicken soup before mixing with the other ingredients.

Nutrition

Calories: 457kcal | Carbohydrates: 47g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 988mg | Potassium: 1001mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4229IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg