Chicken Pot Pie (Simple, Creamy & 45 Minutes)

Chicken pot pie is the ultimate comfort food. Creamy chicken, peas, carrots, and a golden, flaky top. This simple version skips the fuss. No homemade crust required.

Forty-five minutes. One dish. Pure cozy.

Ingredients

Serves 4-6.

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 sheet puff pastry or refrigerated pie crust, thawed
• 1 can (10.5 oz) cream of chicken soup
• ½ cup milk
• 1 cup frozen peas and carrots mix
• ½ cup chicken broth
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 baking dish.

Step 2: Make the Filling

1. In a bowl, whisk cream of chicken soup, milk, broth, garlic powder, and pepper until smooth.
2. Stir in shredded chicken and frozen peas and carrots.

Step 3: Assemble

1. Pour filling into the baking dish.
2. Unfold puff pastry or pie crust over the top. Trim edges. Cut a few slits for steam.
3. Brush with beaten egg for golden color.

Step 4: Bake

1. Bake for 25-30 minutes until filling is bubbly and crust is golden brown.

Step 5: Serve

1. Let rest 5 minutes. Scoop and serve.

Summary

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes

Yield: 4-6 servings

Difficulty: Super Easy

Storage Notes

Keeps in fridge for 4 days. Reheat in oven at 350°F for 10-15 minutes (microwave makes crust soggy). Freezes well for 2 months (freeze before baking). Best with rotisserie chicken—super fast.