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cozy chicken pot pie

Chicken Pot Pie

This golden, flaky chicken pot pie combines tender chicken, hearty vegetables, and creamy potato soup for the ultimate comfort food experience. Perfect for chilly evenings, this homestyle classic features a buttery crust that beautifully encases the rich, savory filling.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 potato peeled, cubed and boiled until just tender
  • 2 cans cream of potato soup 10 3/4 ounce cans
  • 1/2 teaspoon Accent seasoning
  • 1/2 cup milk
  • 1 can mixed vegetables 14 1/2 ounce, drained
  • 2 chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 refrigerated ready-to-use pie crusts
  • butter for top of crust

Equipment

  • Pie plate
  • Large mixing bowl
  • Saucepan

Method
 

  1. Preheat oven to 375°F.
  2. Cook chicken breasts by grilling, baking, or boiling until thoroughly cooked.
  3. Cut the cooked chicken into small, bite-sized cubes and set aside.
  4. In a large bowl, combine the cubed chicken, drained mixed vegetables, cream of potato soup, and the boiled potato cubes.
  5. Add milk, salt, pepper, and Accent seasoning to the mixture. Stir until well combined.
  6. Press one pie crust into a pie plate, ensuring there are no air pockets.
  7. Pour the chicken mixture into the bottom crust, spreading it evenly.
  8. Place the second pie crust over the top and seal the edges by fluting them together.
  9. Place small pats of butter on top of the crust for a golden-brown finish.
  10. Bake for 40 minutes, until the crust is golden brown and the filling is bubbling.
  11. Allow to cool for 10 minutes before serving to let the filling set.

Notes

This versatile pot pie can be customized to your taste. Feel free to substitute cream of chicken or mushroom soup for the cream of potato soup. Fresh or frozen vegetables work wonderfully in place of canned. For extra flavor, add herbs like thyme or rosemary to the filling.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual slices in the microwave or warm the entire pie in a 325°F oven until heated through.
For a time-saving tip, cook the chicken and potato a day ahead and refrigerate until you're ready to assemble the pot pie.