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Easy Creamy Chicken Pie

A comforting chicken pie with tender shredded chicken, mixed vegetables, and a rich creamy sauce baked in a flaky crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 1 cup frozen mixed vegetables
  • 1 cup cream of chicken soup
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package refrigerated pie crusts 2 crusts
  • 1 egg for egg wash

Equipment

  • Large mixing bowl
  • Skillet
  • Rolling pin
  • Baking dish
  • Knife and cutting board

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine the cooked shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk until well coated.
  3. Add garlic powder, onion powder, salt, and black pepper to the chicken mixture and stir to combine.
  4. Unroll one pie crust and fit it into a baking dish, trimming excess as needed.
  5. Pour the chicken mixture into the prepared crust and spread evenly.
  6. Place the second pie crust over the filling and seal the edges by crimping with a fork or your fingers.
  7. Beat the egg and brush the egg wash evenly over the top crust.
  8. Bake for 30 to 40 minutes or until the crust is golden and the filling is bubbly.
  9. Remove the pie from the oven and let it sit for 10 minutes before slicing to allow the filling to set.

Notes

Let the pie rest for 10 minutes before slicing to allow the filling to set for clean slices.