Cozy Shredded Chicken Pot Pie
A comforting and easy chicken pot pie made with tender shredded chicken, creamy soup, and hearty vegetables nestled under a flaky crust.
Ingredients
- 2 cups shredded cooked chicken
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup frozen peas
- 1/2 cup carrots, diced
- 1/2 medium white onion, finely chopped
- 1 cup chicken broth
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
- 1 roll store-bought pie crust
- to taste salt and black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium skillet, heat olive oil and butter over medium heat.
- Add the chopped white onion and diced carrots; sauté for about 5 minutes until softened.
- Stir in the shredded chicken, frozen peas, cream of chicken soup, chicken broth, and dried thyme.
- Simmer the mixture for 5–7 minutes, stirring occasionally, until thickened and heated through. Season with salt and black pepper to taste.
- Transfer the chicken and vegetable filling to a pie dish.
- Unroll the pie crust and cover the filling, trimming any excess dough and crimping the edges to seal.
- Cut a few small slits in the crust to allow steam to escape.
- Bake the pot pie for 25–30 minutes or until the crust is golden brown and crispy.
- Let the pot pie rest for a few minutes before serving. Enjoy your warm, homey meal!
