Description

Warm up your evenings with this easy chicken pot pie, a cozy dish filled with tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky golden crust. Perfect for family dinners or a comforting weeknight meal, this recipe is both simple to prepare and satisfying. With just a few key ingredients and straightforward steps, you can create a delicious pot pie that will leave everyone asking for seconds.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 cups frozen mixed vegetables (peas, carrots, corn)
1 cup low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup
2 refrigerated pie crusts
1 small onion, diced
1 tsp garlic powder
Salt and pepper to taste

Instructions

Preheat oven to 425°F (220°C). Spray a baking dish with nonstick cooking spray.
In a large skillet over medium heat, add oil and sauté diced chicken until browned. Add chopped onions and frozen vegetables; cook until onions are translucent.
Stir in chicken broth and cream of chicken soup; season with garlic powder, salt, and pepper. Simmer for 5 minutes.
Place one pie crust in the baking dish. Spoon the chicken mixture into the crust.
Top with the second crust; seal edges and cut slits for steam to escape.
Bake for 30-35 minutes until golden brown. Cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (150g)
Calories: 360
Sugar: 2g
Sodium: 650mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 18g
Cholesterol: 70mg

Keywords: Feel free to customize your vegetables or add herbs like thyme for extra flavor. For a lighter option, substitute milk or dairy-free alternatives for the cream of chicken soup. Leftovers can be stored in an airtight container in the fridge for up to three days.