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Easy Homemade Chicken Pot Pie

Homemade chicken pot pie with a golden flaky crust decorated with acorn and oak leaf pie crust cutouts, baked in a white pie dish on a round wooden board over a white marble countertop.
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This easy homemade chicken pot pie is packed with tender chicken, mixed vegetables, and a creamy filling, all tucked inside a flaky golden pie crust. It’s a comforting family dinner that’s simple enough for busy weeknights and delicious enough for Sunday supper.

Ingredients

  • 2 refrigerated deep dish pie crusts
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 2 (10.5-ounce) cans cream of chicken soup (or use Homemade)
  • ⅓ cup chicken broth
  • 2 cups frozen mixed vegetables, thawed
  • ½ teaspoon ground thyme
  • 1 teaspoon onion powder
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste

Equipment

  • 9-inch deep dish pie plate
  • Large mixing bowl
  • Measuring cups and spoons
  • Rubber spatula or spoon
  • Knife (for cutting steam vents)

Instructions

  1. Preheat the oven to 400°F.
  2. Fit one pie crust into a greased 9-inch deep dish pie plate and set aside.
  3. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, chicken broth, thawed vegetables, thyme, onion powder, salt and black pepper. Stir until well combined.
  4. Spoon the filling into the prepared pie crust and spread into an even layer.
  5. Place the second pie crust over the filling. Trim any excess dough, then crimp the edges to seal.
  6. Cut 4 small slits in the top crust to allow steam to escape while baking.
  7. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Let the pot pie rest for 15–20 minutes before slicing and serving.

Notes

  • Rotisserie chicken is a great shortcut, but any cooked shredded chicken works well. You can also use my Instant Pot Frozen Chicken recipe.
  • For a homemade version, substitute my Cream of Anything Soup recipe in place of the canned cream of chicken soup.
  • If the crust begins browning too quickly, loosely cover the edges with foil during the last 10–15 minutes of baking.
  • Letting the pie rest before serving helps the filling set up for cleaner slices.

Find it online: https://ourgratefulkitchen.com/easy-homemade-chicken-pot-pie/