Chicken Pot Pie

A comforting and easy chicken pot pie made with rotisserie chicken and pantry staples, perfect for family dinners on busy weeknights.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Filling Ingredients

1 whole rotisserie chicken, shredded Use the meat from the breast and thighs for the best texture. Save the carcass for stock.
1 cup frozen mixed vegetables Peas, carrots, and corn work well. No need to thaw first unless you prefer.
1 can cream of chicken soup (10.5 oz) For a lighter flavor, mix half soup and half low-sodium chicken broth.
1/2 cup milk Whole milk makes the filling richer. Use 2% if you want it lighter.
1/2 teaspoon garlic powder Garlic powder blends better than fresh garlic in quick casseroles.
1/2 teaspoon onion powder It boosts depth without chopping onion.
to taste salt Start with 1/4 teaspoon salt and a few grinds of pepper. Adjust after mixing.
to taste pepper

Crust Ingredients

Preparation

Preheat the oven to 425°F (220°C).
In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
Place one pie crust in a pie dish and pour the chicken mixture into it.
Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.

Baking

Bake in the preheated oven for about 30-35 minutes or until the crust is golden brown.
Let it cool for a few minutes before serving.

Serve family-style and let everyone help themselves. Pair with steamed greens or a bright salad to balance the richness.