Chicken Pot Pie with Garden Goodies!

Chicken Pot Pie with Garden Goodies!

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:

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. Egg wash: Brush the top crust with the beaten egg for a golden finish.
  6. 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!


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