Description
This easy chicken pot pie with pie crust uses only 4 ingredients and is perfect for busy weeknights or cozy comfort dinners.
Ingredients
Scale
2 cups cooked chicken (canned or rotisserie)
1 can cream of chicken soup (10.5 oz)
1 ½ cups frozen mixed vegetables
1 box refrigerated pie crusts (2 crusts)
Instructions
1. Preheat oven to 425°F and prep crusts.
2. Mix chicken, soup, and vegetables in a bowl.
3. Press one crust into pie dish.
4. Add filling, then top with second crust.
5. Seal, cut slits, and bake for 30–35 minutes.
Notes
Let cool for 10 minutes before slicing.
You can freeze before or after baking.
Swap in puff pastry for variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg
Keywords: easy chicken pot pie with pie crust, 4 ingredient chicken pot pie, double crust chicken pot pie