Made with ready-to-use pie crusts, rotisserie chicken, condensed soup, and frozen veggies, this easy chicken pot pie is a delicious comfort food meal.
Preparation Time
25 mins
Cooking Time
40 mins
Total Time
1 hr 5 mins
Calories
627 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
Step 3
Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
Step 4
Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
Step 5
Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.
Ingredients
½ cup milk
½ teaspoon garlic powder
½ cup mayonnaise
1 (10 ounce) package frozen mixed vegetables
½ teaspoon celery salt
1 (10.5 ounce) can condensed cream of chicken soup
cooking spray
½ teaspoon black pepper
1 (3 pound) rotisserie chicken, boned and shredded
⅛ teaspoon ground thyme
1 (14.1 ounce) package refrigerated 9-inch pie crusts, divided
