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
- Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 baking dish.
Step 2: Make the Filling
- In a bowl, whisk cream of chicken soup, milk, broth, garlic powder, and pepper until smooth.
- Stir in shredded chicken and frozen peas and carrots.
Step 3: Assemble
- Pour filling into the baking dish.
- Unfold puff pastry or pie crust over the top. Trim edges. Cut a few slits for steam.
- Brush with beaten egg for golden color.
Step 4: Bake
- Bake for 25-30 minutes until filling is bubbly and crust is golden brown.
Step 5: Serve
- 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.
