Description
A classic comfort food made easy with rotisserie chicken, frozen veggies, and creamy soup in a flaky golden crust. Perfect for a cozy family dinner!
Ingredients
1 frozen pie crust shell
1 sheet frozen pie crust, thawed and rolled out
2 cups shredded rotisserie chicken
1/2 package frozen peas and carrots
1 can cream of chicken or mushroom soup
1/2 cup milk
1 cup shredded cheddar or Colby Jack cheese
Onion powder, salt, and pepper to taste
1–2 fresh green onions (optional; save some for topping)
Milk or egg wash (optional, for brushing top crust)
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, mix together shredded chicken, peas and carrots, soup, milk, cheese, green onions, and seasonings.
Pour the mixture into the frozen pie crust shell.
Roll out the second pie crust and cut into shapes or strips for a lattice pattern. Arrange on top of the pie.
Brush the top crust with milk or egg wash if desired.
Place the pie on a baking sheet to catch drips and bake for 35 minutes, or until the crust is golden brown.
Serve warm, topped with extra cheese and green onion if desired.
Notes
You can swap cream of chicken soup for cream of mushroom for a richer flavor.
Add extra seasonings like garlic powder or thyme for depth.
Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.
Make it ahead: Assemble, cover, and refrigerate for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
