Brenda’s Easy Chicken Pot Pie Recipe

Brenda’s Easy Chicken Pot Pie is a simple yet delicious take on the classic comfort dish. With its flaky crust and creamy filling, this recipe is perfect for busy weeknights or a cozy family dinner. The best part? It comes together quickly using simple, readily available ingredients!

Why You’ll Love Brenda’s Easy Chicken Pot Pie Recipe

✔ Quick and easy – Perfect for weeknight meals.
✔ Creamy and flavorful – A rich, comforting filling.
✔ Uses pantry staples – No need for complicated ingredients.
✔ Customizable – Switch up the veggies or crust to suit your taste.

Ingredients for Brenda’s Easy Chicken Pot Pie

To make this delicious pot pie, you’ll need:

Crust & Filling

• 1 package of pre-made pie crusts (or homemade if you prefer)
• 2 cups cooked chicken (shredded or diced, rotisserie chicken works great)
• 1 can (10.5 oz) cream of chicken soup
• 4 oz cream cheese, softened
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Egg Wash (Optional, for a golden crust)

• 1 egg
• 1 tablespoon milk

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C) to ensure even baking.

2. Make the Filling

In a large mixing bowl, combine: ✔ Cooked chicken
✔ Cream of chicken soup
✔ Cream cheese (softened)
✔ Frozen vegetables
✔ Seasonings

Mix everything well until combined.

3. Assemble the Pie

1. Roll out one pie crust into a 9-inch pie dish.
2. Pour the chicken filling into the crust, spreading it evenly.
3. Place the second pie crust on top, crimp the edges to seal, and cut a few small slits to allow steam to escape.

4. Apply Egg Wash (Optional)

For a golden brown crust, whisk together 1 egg + 1 tablespoon milk and brush it over the top crust.

5. Bake

Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

6. Cool & Serve

Let the pie cool for 5-10 minutes before slicing. This helps the filling set for cleaner slices.

Tips for the Best Chicken Pot Pie

💡 No cream cheese? Use sour cream or an extra spoonful of soup for creaminess.
💡 Want a flakier crust? Chill the assembled pie for 15 minutes before baking.
💡 No pie crust? Use biscuits on top for a biscuit-style pot pie.
💡 Gluten-free? Use a gluten-free pie crust and soup alternative.

What to Serve with Chicken Pot Pie

Pair Brenda’s Easy Chicken Pot Pie with: ✔ A fresh green salad
✔ Steamed veggies (broccoli, green beans)
✔ Mashed potatoes for extra comfort
✔ Fruit cobbler or vanilla ice cream for dessert

How to Store & Reheat Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm slices in a 350°F oven for 15 minutes to keep the crust crisp.
• Freeze: Wrap the baked (or unbaked) pie in plastic wrap and foil. Freeze for up to 3 months.

Frequently Asked Questions (FAQ)

Can I use canned or fresh vegetables?

Yes! Frozen, fresh, or canned vegetables all work. If using canned veggies, drain them first.

How do I make it dairy-free?

Use dairy-free cream cheese and coconut milk-based soup instead of cream of chicken.

Can I make this in advance?

Absolutely! Assemble the pie and refrigerate up to 24 hours before baking.

What can I use instead of pie crust?

Try crescent roll dough, puff pastry, or biscuit dough for a different take on pot pie.

Conclusion

Brenda’s Easy Chicken Pot Pie is a classic dish that’s simple, delicious, and family-friendly. Whether you make it for a cozy dinner or prepare it ahead for a quick meal, this recipe is sure to become a favorite. Give it a try and enjoy the comforting flavors!