Chicken Pot Pie

This comforting chicken pot pie recipe combines tender chicken, hearty vegetables, and creamy soup filling, all wrapped in a flaky crust. It's the perfect weeknight dinner that transforms simple ingredients into a soul-warming meal the whole family will love.

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Course: Main Course

Cuisine: American

Keyword: Pie

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 485kcal

Equipment

Ingredients

2 chicken breasts
2 refrigerated pie crusts ready to use
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 14 1/2 ounce can mixed vegetables, drained
2 10 3/4 ounce cans cream of potato soup
1 potato peeled, cubed and boiled until just tender
1/2 teaspoon Accent seasoning
Butter for topping

Instructions

Cook chicken breasts using your preferred method - grill, bake, or boil until fully cooked. Cut into small cubes and set aside.
Preheat oven to 375°F.
Place one pie crust into pie plate, pressing down until it fits snugly.
In a large bowl, mix together cubed chicken, drained mixed vegetables, cream of potato soup, cooked potato cubes, milk, salt, pepper, and Accent seasoning.
Pour the chicken mixture into the prepared pie crust.
Place the second crust on top of the filling.
Flute the edges to seal the crusts together.
Place small pieces of butter on top of the crust.
Bake for 40 minutes until crust is golden brown.
Remove from oven and let cool for 10 minutes before serving.

Notes

You can substitute frozen mixed vegetables for canned - just thaw and drain well before using

For extra flavor, season the chicken with herbs like thyme or rosemary while cooking

Cut small vents in the top crust before baking to prevent over-bubbling

This recipe can be assembled ahead of time and refrigerated for up to 24 hours before baking

Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated in the oven

If the crust edges brown too quickly, cover with aluminum foil strips

For a richer filling, substitute heavy cream for half of the milk

Nutrition