Chicken pot pie is the ultimate comfort food. Creamy chicken, peas, carrots, and a golden, flaky top. This simple version skips the fuss. No homemade crust required.
Forty-five minutes. One dish. Pure cozy.
Serves 4-6.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 baking dish.
Make the Filling
In a bowl, whisk cream of chicken soup, milk, broth, garlic powder, and pepper until smooth.
Stir in shredded chicken and frozen peas and carrots.
Assemble
Pour filling into the baking dish.
Unfold puff pastry or pie crust over the top. Trim edges. Cut a few slits for steam.
Brush with beaten egg for golden color.
Bake
Bake for 25-30 minutes until filling is bubbly and crust is golden brown.
Serve
Let rest 5 minutes. Scoop and serve.
Summary
Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes
Yield: 4-6 servings
Difficulty: Super Easy
Storage Notes
Keeps in fridge for 4 days. Reheat in oven at 350°F for 10-15 minutes (microwave makes crust soggy). Freezes well for 2 months (freeze before baking). Best with rotisserie chicken—super fast.
