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a wooden spoon scooping out the creamy center of shortcut chicken pot pie
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4.34 from 3 votes

Short Cut Chicken Pot Pie

Shortcut chicken pot pie has all the flavor of a traditional recipe but takes a fraction of the time to make. With minimal prep, you can serve a warm comfort meal any night of the week.
Prep Time10 minutes
Cook Time30 minutes
Rest Time20 minutes
Total Time1 hour
Course: Dinner, Entree, Lunch, Main Course
Cuisine: American, Southern
Servings: 8
Calories: 621kcal

Ingredients

  • 1 15 oz pkg refrigerated pie crust 2 pack
  • 1 small bag frozen peas & carrots thawed
  • 2 18.8 oz cans Campbell's chunky pub style chicken pot pie soup
  • 1 can cooked chunked chicken drained
  • 1/4 tsp seasoned salt
  • 1/4 tsp garlic powder
  • freshly cracked black pepper
  • 1/8 tsp dried thyme leaves
  • 1 egg + 2 tsp water beaten together

Instructions

  • Lightly spray a 9" pie plate with non stick cooking spray. Set aside.
  • Remove the pie crusts from the package, but do not take them out of their sealed plastic sleeves. Set one pie crust aside, and microwave the other pie crust on DEFROST for 10 seconds.
  • Using scissors, snip off the end of the plastic sleeve and gently slide out the rolled dough. Gently unroll the warmed crust and add it to the prepared pie dish. Press the dough out as needed evenly into the dish- into the edges and up the sides. Set aside.
  • Add all of the filling ingredients to a large mixing bowl. Stir together until evenly combined. Spoon the mixture into the prepared pie crust, just until filled, and set the remaining filling aside.
  • Defrost the remaining pie crust for 10 seconds, snip the end, and remove it from the plastic sleeve. Gently roll it out so that it doesn't tear, and lay the crust evenly over top of the pie dish to cover the pie plate letting the excess hang over the edges.
  • Using a pair of kitchen shears, trim away the excess crust hanging over the edges of the pie dish. You can discard this, or save it for another use.
  • Using two fingers, pinch together the two crusts at the edge of the pie plate to crimp them together, sealing them as you do. Continue around the edge until the entire pie has been crimped & sealed.
  • Using a pastry brush, brush the crust generously with the egg wash. Then use a sharp pairing knife to cut an 'X' in the center of the crust.
  • Bake at 450° for 12-15 minutes, or until the pie crust is golden brown on top. If the pie crust, especially the edges, is browning too much you can tent it with foil or just carefully wrap foil gently around all the outer edges of crust. Bake another 15 minutes.
  • Remove the pie from the oven, and let it cool at least 20 minutes before slicing and serving.

Nutrition

Calories: 621kcal | Carbohydrates: 68g | Protein: 14g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 1426mg | Potassium: 349mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3474IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 4mg