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Chicken Pot Pie Bake

A warm and comforting Chicken Pot Pie Bake filled with creamy chicken and vegetables, all wrapped in a flaky pie crust. Easy to make and loved by everyone!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp thyme
  • to taste Salt and pepper
  • 1 package refrigerated pie crusts

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
  3. Roll out one pie crust into a baking dish and pour the mixture into it.
  4. Cover with the top pie crust, seal the edges, and cut slits in the top.
Baking
  1. Bake for 30-35 minutes or until golden brown.
  2. Let cool for a few minutes before serving.

Notes

If you want to enhance the flavor, consider adding fresh herbs like parsley or rosemary. For extra crunch, add breadcrumbs on top before baking. Let the chicken cool slightly before shredding; it will make it easier to handle. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for longer storage.