88 minutes•Easy•Serves 6
Quick & Easy Chicken Pot Pie
By @chef1
A comforting and flavorful chicken pot pie made easy with pre-made pie crust. Perfect for a weeknight dinner!
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 cups, shredded Cooked chicken
- ●1 cup Mixed vegetables (frozen)
- ●1 can (10.75 oz) Cream of chicken soup
- ●1/2 cup Milk
- ●1/2 cup, chopped Onion
- ●2 cloves, minced Garlic
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
- ●2 Refrigerated pie crusts
- ●2 tablespoons Butter
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Melt butter in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- 3Stir in the cooked chicken, mixed vegetables, cream of chicken soup, and milk. Season with salt and pepper.
- 4Bring to a simmer and cook for 5 minutes, stirring occasionally.
- 5Line a pie dish with one of the pie crusts.
- 6Pour the chicken mixture into the pie crust.
- 7Top with the second pie crust and crimp the edges to seal. Cut slits in the top crust to vent steam.
- 8Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- 9Let cool for 10 minutes before serving.
Recipe details
- Cuisine
- American
- Category
- Main course
- Preparation
- 30 minutes
- Cooking
- 46 minutes
Estimated total: 88 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prep onion and garlic: 10 min planning allowance (vegetable_prep)
- Gather remaining ingredients: 5 min planning allowance (simple_prep)
- Preheat oven: 15 min planning allowance (oven_preheat)
- Melt butter: 3 min planning allowance (pan_preheat)
- Stir in chicken, vegetables, soup, milk, salt, and pepper: 3 min planning allowance (mix)
- Line pie dish with crust: 5 min planning allowance (assemble)
- Pour chicken mixture into crust: 2 min planning allowance (transfer)
- Top with second crust, crimp, and cut slits: 5 min planning allowance (assemble)
- Serve pot pie: 2 min planning allowance (transfer)
- Cooked chicken: USDA cup, chopped or diced portion weight
- Matched 'Cooked chicken, shredded' to 'Chicken, roasting, meat only, cooked, roasted, cup, chopped or diced'.
- Mixed vegetables (frozen): USDA cup portion weight
- Matched 'Mixed vegetables (frozen)' to 'Vegetables, mixed, frozen, cooked, boiled, drained, with salt' as it provides a 'cup' portion. The ingredient is frozen and will be cooked in the recipe.
- Cream of chicken soup: Stated package net weight
- Matched 'Cream of chicken soup' to 'Soup, cream of chicken, canned, condensed'. Portion is null as the amount is in ounces and no specific portion ID is available for 'can'.
- Milk: USDA cup portion weight
- Matched 'Milk' to 'Milk, producer, fluid, 3.7% milkfat' as a generic fluid milk.
- Onion: USDA cup, chopped portion weight
- Matched 'Onion, chopped' to 'Onions, raw, cup, chopped'.
- Garlic: USDA clove portion weight
- Matched 'Garlic, minced' to 'Garlic, raw, clove'. Assumed 1 clove is medium/regular size.
- Salt: USDA tsp portion weight
- Matched 'Salt' to 'Salt, table, tsp'.
- Black pepper: USDA tsp, ground portion weight
- Matched 'Black pepper' to 'Spices, pepper, black, tsp, ground'.
- Refrigerated pie crusts: USDA pie crust (average weight) portion weight
- Matched 'Refrigerated pie crusts' to 'Pie crust, refrigerated, regular, unbaked'. The recipe uses 2 crusts.
- Butter: USDA tbsp portion weight
- Matched 'Butter' to 'Butter, salted, tbsp'. The recipe does not specify unsalted butter.
- Cooked chicken: 280 g · USDA reference 172395
- Mixed vegetables (frozen): 182 g · USDA reference 170142
- Cream of chicken soup: 304.76 g · USDA reference 171146
- Milk: 122 g · USDA reference 171266
- Onion: 80 g · USDA reference 170000
- Garlic: 6 g · USDA reference 169230
- Salt: 3 g · USDA reference 173468
- Black pepper: 0.57 g · USDA reference 170931
- Refrigerated pie crusts: 458 g · USDA reference 167932
- Butter: 28.4 g · USDA reference 173410
chicken pot pie · pie crust · mixed vegetables
Estimated nutrition per serving
536 calories · 16.9 g protein · 49.2 g carbohydrate · 30.1 g fat · 3 g fiber · 1021 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Friday
late dinner
winter
Requested: 60 min