Go Back
Juicy chicken pot pie with a golden-brown crust and visible vegetable filling in a close-up view.
Print Pin

Easy Chicken Pot Pie With Cream Of Mushroom Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 650
A comforting and easy-to-make chicken pot pie featuring a creamy mushroom filling and flaky crust, perfect for a cozy dinner.

Ingredients

Pie Crusts

  • 2 crusts refrigerated pie crusts (14.1 oz each)

Cooked Chicken

  • 2 cups cooked chicken, shredded or diced

Frozen Vegetables

  • 12 oz frozen mixed vegetables, thawed

Cream of Mushroom Soup

  • 1 can (10.5 oz) condensed cream of mushroom soup

Milk

  • 0.5 cup milk (whole or 2%)

Dried Thyme

  • 0.5 tsp dried thyme

Garlic Powder

  • 0.5 tsp garlic powder

Black Pepper

  • 0.25 tsp black pepper

Egg Wash

  • 1 large egg large egg (for egg wash)

Water

  • 1 tbsp water (for egg wash)

Instructions 

  • Preheat oven to 400°F (200°C) and let pie crusts sit at room temperature for 15 minutes.
  • Mix cooked chicken, vegetables, soup, milk, thyme, garlic powder, and pepper in a bowl.
  • Unroll one crust into a 9-inch pie plate and fill with the mixture.
  • Cover with second crust, trim, crimp edges, cut slits, and brush with egg wash.
  • Bake for 35-40 minutes until golden and bubbling.

Notes

Use a pie shield or foil to prevent over-browning if needed.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Pot Pie