Chicken Pot Pie
A comforting and easy chicken pot pie made with rotisserie chicken and pantry staples, perfect for family dinners on busy weeknights.
Ingredients
Filling Ingredients
- 1 whole rotisserie chicken, shredded (Use the meat from the breast and thighs for the best texture. Save the carcass for stock.)
- 1 cup frozen mixed vegetables (Peas, carrots, and corn work well. No need to thaw first unless you prefer.)
- 1 can cream of chicken soup (10.5 oz) (For a lighter flavor, mix half soup and half low-sodium chicken broth.)
- 1/2 cup milk (Whole milk makes the filling richer. Use 2% if you want it lighter.)
- 1/2 teaspoon garlic powder (Garlic powder blends better than fresh garlic in quick casseroles.)
- 1/2 teaspoon onion powder (It boosts depth without chopping onion.)
- to taste salt (Start with 1/4 teaspoon salt and a few grinds of pepper. Adjust after mixing.)
- to taste pepper
Crust Ingredients
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Place one pie crust in a pie dish and pour the chicken mixture into it.
- Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
Baking
- Bake in the preheated oven for about 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Serve family-style and let everyone help themselves. Pair with steamed greens or a bright salad to balance the richness.