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Golden-crusted chicken pot pie fresh from the oven

Speedy 6-Ingredient Chicken Pot Pie

Enjoy a delicious and easy weeknight meal with this speedy chicken pot pie. Made with only 6 ingredients, this recipe comes together quickly for a satisfying dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked Chicken Breast shredded or diced
  • 10.5 ounce can Canned Cream of Chicken Soup
  • 12 ounce bag Frozen Mixed Vegetables
  • 0.5 cup Chicken Broth or Milk
  • 1 sheet or roll Puff Pastry Sheet or Refrigerated Pie Crust
  • Salt and Black Pepper To taste

Equipment

  • Oven
  • Large bowl
  • Whisk
  • 9-inch pie dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare your cooked chicken breast by shredding or dicing it.
  2. In a large bowl, whisk together the cream of chicken soup, chicken broth (or milk), and season with salt and pepper until smooth.
  3. Stir in the shredded chicken and frozen mixed vegetables, ensuring they are evenly distributed in the soup mixture.
  4. Pour the mixture into a 9-inch pie dish and spread it evenly.
  5. Unroll the puff pastry or pie crust and carefully place it over the filling, pressing the edges to seal or crimp, then cut a few small slits on top for steam.
  6. Bake for 30-35 minutes, or until the filling is bubbly and the crust is golden brown and puffed.
  7. Allow the pot pie to rest for 5-10 minutes before slicing and serving.

Notes

This recipe is easily customizable; feel free to add other quick-cooking vegetables like peas or corn. For a richer flavor, consider using heavy cream instead of milk or broth. Ensure your cooked chicken is cooled before mixing to prevent wilting the pastry too early. Using a store-bought rotisserie chicken can save even more time!