Creamy Chicken Pot Pie Recipe
This creamy chicken pot pie recipe, featuring cream of chicken soup, is a standout! It’s delicious, easy to make, and budget-friendly. The dish includes juicy chicken, peas, carrots, and onion, all combined with a creamy chicken soup, topped with a flaky crust that turns golden brown as it bakes. You only need 8 ingredients, plus salt and pepper, to create this comforting meal.
Equipment
Ingredients
- 2 Tablespoons cooking oil
- 1 cup frozen peas and carrots mix
- ½ of a yellow onion (diced)
- Salt and pepper (to taste)
- ½ pound boneless chicken (cubed)
- 10.75 ounce can cream of chicken soup
- ½ cup whole milk
- 1 pie crust (or homemade small batch double pie crust)
- 1 small egg
Instructions
If you're making the homemade pie crust prepare that ahead of time. Click for Homemade Small Batch Double Pie Crust recipe.
- Preheat the oven to 350 degrees F.
- Coat two 18.6-ounce baking dishes with cooking spray and set aside.
- In a large skillet, heat the oil over medium heat. Add the peas and carrots mix, onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes.
- Add the chicken and cook until just browned.
- Add the soup and milk. Mix well and cook over medium-low heat for an additional 5 minutes.
- Divide the chicken mixture evenly into the prepared baking dishes.
- If you're using store-bought crust, cut the crust in half and then trim the crust to the shape of the dish enough to reach the top edge all the way around. Cover each dish with half of the pie crust. Cut a few slits into the dough to let steam escape. (If you’re using a homemade crust, roll out each piece to fit the top of your dishes, and then top each dish with the crusts.)
- In a small bowl, whisk the egg. Brush the crusts with the beaten egg using a pastry brush.
- Place baking dishes on a baking sheet and bake in the preheated oven for 40 minutes, or until the crust is lightly browned.
- Let cool for 10 minutes. Serve warm on top of cork trivets and enjoy!
Video
Notes
Notes about ingredients and substitutions
- Use boneless, skinless chicken breast or dark meat.
- You can use rotisserie chicken instead. Omit the raw chicken during step 4 and add the rotisserie-cooked chicken during step 5.
- You can also top this with puff pastry instead of pie crust.
- Try using mixed vegetables instead of a peas and carrots mix.
- If you don’t have any Cream of Chicken Soup, try Cream of Potato Soup.
- If you’re using the homemade crust, prepare that ahead of time.
- Store leftovers in an airtight container for 4-5 days in the fridge.
Nutrition
Serving: 1Calories: 895kcalCarbohydrates: 66gProtein: 40gFat: 52gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 174mgSodium: 1660mgPotassium: 875mgFiber: 5gSugar: 5gVitamin A: 7178IUVitamin C: 11mgCalcium: 156mgIron: 5mg
Tried this recipe?Please consider Leaving a Review!