Chicken Pot Pie Using Frozen Vegetables

5 from 11 votes

Chicken Pot Pie Using Frozen Vegetables

This easy chicken pot pie is the ultimate comfort food with a flaky pie crust, creamy sauce and a chicken and vegetable filling that's seasoned to perfection. Using two premade pie crusts makes this recipe a breeze! This is a hearty meal any time of year.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Keyword: chicken pot pie

Servings: slices

Calories: 446kcal

Ingredients

2 refrigerated pie crusts 1 package
4 chicken breasts cooked and chopped into bite-sized pieces
12 oz frozen vegetables corn, green beans, carrots, etc.
10 oz. cream of chicken soup
1 cup sour cream
1/2 tsp chicken bouillon
salt and pepper to taste

For the Egg Wash:

1 egg
1 tsp water

Instructions

Preheat oven to 350.
Cook the chicken breasts and chop into bite-sized pieces.
Spray a pie dish and place one pie crust on the bottom. Poke holes in pie crust with a fork.
In mixing bowl combine soup, sour cream, salt, pepper and chicken bouillon. Whisk to combine. Add in vegetables and chopped chicken.
Pour into pie crust. Cover with the second pie crust, and cut slits to act as vents. Crimp pie crust edges with fork.
Whisk together the egg and water and brush over the top crust.
Make a "collar" for the pie crust from aluminum foil. Place around the edge of the crust.
Bake for 45 - 60 minutes until top is golden brown.

Video

Notes

Note on freezing:

It's best to freeze the pot pie uncooked. Cover the whole unbaked chicken pot pie generously, top and bottom, with foil or put into a large zip top bag and place in freezer for up to 2 months.

When you're ready to cook the frozen pie, remove it from the freezer and uncover. Bake pie at 450 for 15 minutes and then reduce the heat to 375 and bake for about an hour.

Nutrition