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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.
Print Recipe
Prep Time 15 mins
Cook Time 35 mins

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!