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Dump-and-Go Creamy Chicken Pot Pie - Cozy Comfort With Minimal Effort

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup (or use a second cream of chicken)
  • 1 cup low-sodium chicken broth
  • 1/2 cup milk or half-and-half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 2 tablespoons unsalted butter, melted (optional, for extra richness)
  • 1 refrigerated pie crust (or 1 sheet puff pastry, thawed)
  • 1 egg, beaten (for egg wash)

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or a deep 9-inch pie dish.
  2. Make the creamy base: In the dish, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, thyme, pepper, salt, and melted butter.
  3. Add the fillings: Stir in the chicken and frozen mixed vegetables until everything is well coated. Smooth the top.
  4. Add the crust: Lay the pie crust (or puff pastry) over the filling. Tuck or trim the edges to fit. Cut 4–6 small slits in the top to vent steam.
  5. Brush and bake: Brush the crust with beaten egg. Place the dish on a rimmed baking sheet to catch drips and bake for 30–40 minutes, until the crust is golden and the filling is bubbling around the edges.
  6. Rest before serving: Let the pot pie rest for 10 minutes so the filling sets slightly. Slice and serve warm.