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Chicken Pot Pie
Carolina Gomez

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 463
Ingredients Equipment Method Notes

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

Equipment

  • Frying pan
  • Baking dish or cast iron skillet
  • Knife
  • Mixing bowl
  • Measuring cups
  • Basting brush

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Sauté any fresh veggies in a frying pan until soft.
  3. In a bowl, combine the cooked chicken, cream of chicken soup, chicken broth, and veggies. Season as desired.
  4. Pour the filling into a baking dish and cover with the pie crust or puff pastry.
  5. Make slits in the top for steam to escape, then brush with egg wash.
  6. Bake for 30-40 minutes until the crust is golden and the filling is bubbly.
  7. 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