Hey there, fam! Ready to whip up something warm and cozy for the soul? Let’s dive into this scrumptious easy chicken pot pie that’s bursting with flavor and love. Trust me, you’re gonna want to savor every bite of this classic comfort dish. Here’s how you do it!
Look at this Beauty!
Feast your eyes on this lovely dish that’s sure to make your kitchen smell divine. Nothing says “home” quite like a hearty chicken pot pie. It’s loaded with tender chicken, vibrant veggies, and a flaky crust that will have your family coming back for seconds!
Ingredients for the Good Stuff
Let’s gather what we need to create this culinary magic:
- 1 pound of cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup frozen mixed vegetables (peas, carrots, corn, you name it)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried thyme (or your favorite herbs)
- Salt and pepper to taste
- 2 refrigerated pie crusts (store-bought is totally fine!)
Instructions to the Perfect Pie
Now that we’ve got our ingredients ready, let’s get cooking!
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the shredded chicken, mixed veggies, cream of chicken soup, and chicken broth. Add the onion powder, garlic powder, thyme, salt, and pepper. Mix it all up until well combined.
- Roll out one of the pie crusts and fit it into a 9-inch pie plate. Pour the chicken mixture into the crust, spreading it out evenly.
- Top the filling with the second pie crust, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
- Once done, let it cool for a few minutes before serving. Grab a slice and enjoy the comforting goodness!
This easy chicken pot pie is perfect for gatherings, dinner nights, or just when you need a little love in a bowl. Share it with your loved ones and watch how quick it disappears. Happy cooking, y’all!
