
Chicken Pot Pie with Garden Goodies!
Share
Ingredients:
- 1 package store-bought pie crust (2 crusts, for top and bottom)
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup chicken broth (optional, for extra creaminess)
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 3/4 cup peas (frozen or fresh)
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme (fresh or dried)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté vegetables: In a skillet, melt butter over medium heat. Add onions, garlic, and carrots. Cook for 3–5 minutes until softened. Add peas and cook for another minute.
- Make filling: In a large bowl, mix cooked chicken, cream of mushroom soup, milk, chicken broth (if using), salt, pepper, and thyme. Stir in the sautéed vegetables.
- Assemble pie: Roll out one pie crust into a 9-inch pie dish. Pour the filling into the crust. Cover with the second pie crust, sealing the edges. Cut a few slits in the top for ventilation.
- Egg wash: Brush the top crust with the beaten egg for a golden finish.
- Bake: Place in the oven and bake for 35–40 minutes, or until the crust is golden brown.
Pro Tip: I use a Pie Crust Protector to get a perfect crust: https://amzn.to/3Q14XrQ
Cool & serve: Let the pot pie rest for 10 minutes before slicing. Enjoy!