No Time Chicken Pot Pie

Satisfy your comfort food cravings in record time with this No Time Chicken Pot Pie, a quick and hearty meal perfect for weeknight dinners! This recipe combines tender cooked chicken, vibrant frozen mixed vegetables, and a creamy, savory filling made with cream of chicken soup and a hint of garlic, onion, and thyme. Nestled between two flaky, golden-brown pie crusts, this pot pie comes together in just 10 minutes of prep time and bakes to perfection in only 35 minutes. With its rich flavor and family-friendly appeal, this easy chicken pot pie delivers all the warmth and satisfaction of a homemade classic with a fraction of the effort. Ideal for busy cooks, this recipe offers delicious results without sacrificing convenience.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Cooked chicken (shredded or diced)
• 2 cups Frozen mixed vegetables (peas, carrots, green beans, and corn)
• 1 can (10.5 oz) Cream of chicken soup
• 0.5 cups Chicken broth
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Onion powder
• 0.5 teaspoons Dried thyme
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 package (2 crusts) Refrigerated pie crust
• 1 Egg (beaten, for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth.

Step 3

Add garlic powder, onion powder, dried thyme, salt, and black pepper to the mixture. Stir well to evenly combine the filling.

Step 4

Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.

Step 5

Pour the chicken and vegetable mixture into the pie crust, spreading it out evenly.

Step 6

Place the second pie crust over the filling to create the top crust. Seal the edges by crimping them together using your fingers or the tines of a fork. Trim off any excess crust if necessary.

Step 7

Cut a few small slits in the top crust to allow steam to escape while baking.

Step 8

Brush the entire surface of the top crust with the beaten egg to promote even browning.

Step 9

Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 10

Remove the chicken pot pie from the oven and let it cool for at least 5 minutes before serving.

Nutrition Facts

Serving size	1590.8 grams (1590.8g)

Amount per serving	% Daily Value*
Calories	2215

Total Fat 83.60g	107%
Saturated Fat 30.50g	153%
Polyunsaturated Fat 1.70g
Cholesterol 616mg	205%
Sodium 4196mg	182%
Total Carbohydrate 170.70g	62%
Dietary Fiber 17.00g	61%
Total Sugars 31.50g
Protein 187.30g	375%

Vitamin D 114IU	571%
Calcium 429mg	33%
Iron 16mg	88%
Potassium 2679mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 34.3%

Carbs: 31.3%