Description

A comforting, budget‑friendly chicken pot pie that combines shredded chicken, frozen vegetables, creamy broth and a flaky store‑bought crust. Ready in under an hour, this recipe delivers a golden top, rich filling and nostalgic aromas, perfect for weeknight dinners, family gatherings, or make‑ahead meals. Ideal for busy cooks seeking a hearty, homemade feel without extensive prep.

Ingredients

Scale

2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can cream of chicken soup
1 cup chicken broth
1 refrigerated pie crust

Instructions

Preheat oven to 425°F (220°C).
In a large bowl combine shredded chicken, frozen vegetables, cream of chicken soup, and chicken broth; mix well.
Roll out refrigerated pie crust and place in a pie dish.
Pour filling into crust, spreading evenly.
Cover with second crust (if using), seal edges, and cut slits for steam.
Bake 30‑35 minutes until crust is golden brown.
Let cool 5‑10 minutes before serving.

Notes

For a crispier top
brush the crust with melted butter before baking. Leftover pie reheats well in a 350°F oven to retain flaky texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 320
Sugar: 4g
Sodium: 620mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 22g
Cholesterol: 45mg

Keywords: Quick and Easy Chicken Pot Pie, easy chicken pot pie recipe, chicken pot pie from leftovers, quick dinner ideas, comfort food recipes, budget friendly chicken dishes, fast weeknight meals