Go Back
a golden flaky chicken pot pie with a vented crust, one slice removed to reveal the creamy vegetable filling, in a round dish on a wooden table, wide horizontal shot, warm natural light, shallow depth of field, landscape orientation

Chicken Pot Pie

A flaky pastry crust and a creamy filling with canned chicken and soft vegetables in a rich gravy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans canned chicken drained
  • 1 can cream of chicken soup
  • 1.5 cups frozen mixed vegetables
  • 1/2 cup milk
  • 1 sheet refrigerated pie crust
  • 1 egg beaten

Method
 

  1. Preheat the oven to 400 degrees F.
  2. In a bowl, combine the chicken, soup, vegetables, and milk.
  3. Pour the filling into a deep pie dish or baking dish.
  4. Lay the pie crust over the top and crimp the edges, cutting a few vents.
  5. Brush the crust with beaten egg for a golden finish.
  6. Bake for 30 to 35 minutes until the crust is deep golden and the filling bubbles.

Notes

Let it sit 10 minutes before serving so the filling sets.