Cheesy Chicken Pot Pie

Baked chicken pot pie in a round pie dish with a piece cut out on a plate

5 from 2 votes

This chicken pot pie recipe is sure to become a family favorite! With 25 grams of protein per slice plus vegetables, it's a winner for an easy, healthy family dinner!

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 300kcal

Author: Hannah Holzum

Ingredients

2 10 ” pie crusts refrigerated
1 bag Steamable vegetables mixed, frozen
1 lb boneless skinless chicken breast (cubed, cooked)
1 can Cream of chicken soup
⅔ cup Milk
1 cup Cheddar shredded
½ teaspoon Salt

Instructions

Preheat the oven to 425 degrees.
Microwave mixed vegetables according to package instructions.
In a large bowl, mix together the vegetables, chicken, chicken soup, milk, shredded cheddar, and salt.
Line a pie in a pan with 1 pie crust. Fill with chicken and vegetable mixture. Cover with top pie crust and seal. Slit crust to vent.
Bake at 425 degrees for 30 minutes or until golden brown.

Nutrition