This simple, comforting chicken pot pie is perfect for busy weeknights or when you’re craving a hearty, homemade meal without the hassle. With rotisserie chicken and premade crusts, it’s a breeze to whip up!
Ingredients
- 1 package of premade pie crusts (2 crusts, typically found in the refrigerated section)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- Splash of milk (about 2–3 tablespoons, to loosen the filling)
- 2 cups rotisserie chicken, shredded
- 1/2 small bag frozen mixed vegetables (approx. 1 cup)
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- Butter spray (for finishing)
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare the Filling:
- In a large bowl, combine cream of mushroom soup, cream of chicken soup, a splash of milk, shredded chicken, mixed vegetables, and season with salt, pepper, and thyme. Mix until everything is well-coated and combined.
- Assemble the Pie:
- Lay one of the premade pie crusts in a 9-inch pie pan, pressing it gently to fit the pan.
- Pour the filling mixture evenly into the crust.
- Cover with the second pie crust, pinching the edges together to seal. Use a knife to make 3–4 small slits in the top crust to allow steam to escape during baking.
- Bake:
Place the pie on the middle rack of the oven and bake for 40 minutes, or until the crust is golden brown and the filling is bubbling. - Finish with Butter Spray:
- Remove the pie from the oven and lightly spray the top crust with butter spray for a golden finish.
- Broil for 2 minutes to get a nice, crisp top crust (keep an eye on it to avoid burning).
- Serve and Enjoy:
Let the pot pie cool for 5–10 minutes before slicing and serving.
This easy recipe is a family favorite, combining rich, savory flavors with flaky crust. Perfect every time!