This quick and comforting chicken pot pie is packed with tender chicken, creamy sauce, and veggies, all topped with a buttery, golden crust. Perfect for a cozy dinner in no time!
Ingredients:
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
Salt and black pepper, to taste
1/2 tsp garlic powder (optional)
1/2 tsp dried thyme or parsley (optional)
1 refrigerated pie crust (or a sheet of puff pastry)
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or baking dish. 
Prepare the Filling: In a large bowl, mix together the cooked chicken, frozen vegetables, cream of chicken soup, milk, salt, pepper, garlic powder, and thyme or parsley (if using). Stir until everything is well combined. 
Assemble the Pie: Pour the chicken and vegetable mixture into the prepared pie dish. Unroll the pie crust (or lay the puff pastry) over the filling, trimming any excess and pressing down the edges. Cut a few small slits in the crust to allow steam to escape. 
Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. 
Serve: Let the chicken pot pie cool for a few minutes before serving. Enjoy this cozy, delicious meal! 
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 4-6