Chicken Pot Pie

Take your taste buds on a trip down memory lane without spending all day in the kitchen.

To be the hero of every family dinner, here’s what you’ll need:

• 2 9” pie crusts (comes in packs of 2)
• 1 shredded rotisserie chicken 
• 1 can cream of mushroom
• 1 can cream of chicken
• 1 can drained mixed veggies (or bag of frozen)
• Salt, pepper, garlic powder, onion powder to taste
• Puff pastry sheets
• 2 Tbsps of melted butter

Let’s get cooking!

Start by preheating your oven to 425°F.

Next, lay the pie crust down in a lightly greased 9×13 pan, pressing together the seams.

In a separate bowl, combine chicken, cream of chicken, cream of mushroom, veggies, and seasonings and mix until incorporated.

After that, you’re going to pour the mixture over the pie crust and spread evenly.

Cover with puff pastry. Using a knife, cut vent strips cross wise each direction.

Brush the melted butter onto all of the exposed pastry and bake at 425°F for 35-40 mins or until the puff pastry is golden brown.

Let cool and enjoy!

Print Recipe

5 from 2 votes

Chicken Pot Pie

A taste of comfort and nostalgia

Servings: 12 servings

Author: Justin Holmes

Ingredients

• 2 9” pie crusts comes in packs of 2
• 1 shredded rotisserie chicken
• 1 can cream of mushroom
• 1 can cream of chicken
• 1 can drained mixed veggies or bag of frozen
• Salt pepper, garlic powder, onion powder to taste
• Puff pastry sheets
• 2 Tbsps of melted butter

Instructions

• Preheat oven to 425°F.
• Lay pie crust down in a lightly greased 9×13 pan, pressing together the seams.
• In a separate bowl, combine chicken, cream of chicken, cream of mushroom, veggies, and seasonings and mix til incorporated.
• Pour mixture over pie crust and spread evenly.
• Cover with the puff pastry, using a knife cut vent strips cross wise each direction.
• Brush melted butter onto all pastry and bake at 425°F for 35-40 mins or until the puff pastry is golden brown.
• Let cool and enjoy!

Video