Chicken Pot Pie
Indulge in the ultimate comfort food with our classic Chicken Pot Pie recipe. Tender pieces of chicken and a medley of sweet vegetables are enveloped in a rich, creamy sauce, all nestled beneath a golden, flaky crust. This is pure, heartwarming goodness in every bite – a timeless dish perfect for any occasion.
Dinner · Intermediate · Ryan Johnson's Kitchen
Prep 20 min · Cook 45 min · Total 65 min · Serves 2
Ingredients
- 9" refrigerated pie crust
- 1 cups sliced carrot coins
- 1/2 cups onion, chopped
- 2 tsp minced garlic
- 4 oz canned mushrooms, sliced and drained
- 1 cups frozen corn
- 1 cups frozen shredded hash browns
- 1/2 cups frozen peas
- 2 tbsp olive oil
- Salt and Pepper
- 1/2 tsp poultry seasoning
- 3 cups cooked chicken, chopped
- 10 oz 10.7 cream of potato soup
- 10 oz 10.7 cream of chicken soup
- 3/4 cups fat-free half-and-half
Instructions
- Place Dutch oven on stove-top over medium heat and add oil. When hot, add carrots and onion; sauté until crisp-tender. Stir in garlic and sauté briefly.
- Add mushrooms, corn, hash browns and peas, tossing to blend. If desired, make mini chicken pot pies.
- Season with salt, pepper, poultry seasoning as desired. Cook about 2 minutes or until heated through, stir frequently. Stir in chicken, broth soups and half-and-half; mix gently to blend. Cook until warm.
- Preheat oven to 375. Remove Dutch oven from heat. Unroll crust and place over chicken filling to cover, crimping edges as needed. Cut several slits in crust to vent steam.
- Place Dutch oven on center rack in oven and bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly. Let stand several minutes before serving.