This Easy Chicken Pot Pie recipe delivers a delicious and comforting meal with only a few minutes of hands-on time. This recipe is perfect for busy nights and can even be frozen for a delicious make-ahead dinner!
Allow the refrigerated pie crusts to come to room temperature. (15 minutes from refrigerated, 60-90 minutes from frozen) Preheat the oven to 425° F.
In a large bowl combine the chicken, cream of chicken soup, ¼ cup of milk, celery seed, pepper, and poultry seasoning.
2 cups Cooked Chicken Breast, 2 cans Condensed Cream of Chicken Soup, ¼-½ cup Milk, 1 teaspoon Celery Seed, ½ teaspoon Black Pepper, 1 teaspoon Poultry Seasoning
Gently stir in the drained mixed vegetables. Add more milk if necessary to achieve a sauce that is the consistency of gravy. Set this aside.
3 cans Mixed Vegetables
Carefully unroll one of the pie crusts and place it in an ungreased pie plate. Gently press it into the sides and bottom. Pour the chicken and vegetable mixture on top of the crust and spread it into an even layer.
2 Refrigerated Pie Crusts
Unroll the second crust and gently place it over the pie. Trim away any excess crust, and crimp the edges of the top and bottom crust together to seal the pie.
Cut slits into the top crust and bake the pie in the preheated oven for 30-40 minutes or until the crust is golden brown and the filling is hot. If you notice the edges of the pie getting too brown, simply wrap them gently in aluminum foil.
All the pot pie to cool for 5 minutes before serving. Enjoy!