Chicken Pot Pie
A comforting, easy-to-make chicken pot pie featuring tender chicken, creamy filling, and a golden, flaky crust, perfect for family dinners.
Equipment
- Frying pan
- Baking dish or cast iron skillet
- Knife
- Mixing bowl
- Measuring cups
- Basting brush
Ingredients
- 3 cups cooked chicken rotisserie or leftover
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- Mixed vegetables fresh or frozen
- Store-bought pie crust or puff pastry
- 1 beaten egg for egg wash
- Optional: Heavy cream for creamier filling
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté any fresh veggies in a frying pan until soft.
- In a bowl, combine the cooked chicken, cream of chicken soup, chicken broth, and veggies. Season as desired.
- Pour the filling into a baking dish and cover with the pie crust or puff pastry.
- Make slits in the top for steam to escape, then brush with egg wash.
- Bake for 30-40 minutes until the crust is golden and the filling is bubbly.
- Let cool slightly before serving.
Notes
Nutrition Facts (per serving):
- Calories: 162–463
- Protein: Up to 49% of daily protein needs
- Carbs: 37–45% of total calories
- Fat: 14–39% of total calories
- Fiber: 15% of daily fiber
- Potassium: 14% of daily intake