Hearty Chicken Pot Pie Bliss
This creamy chicken pot pie combines tender canned chicken with vibrant vegetables like peas, carrots, green beans, and corn, all enveloped in a luscious cream of chicken mixture. The flaky, homemade pie crust offers a golden finish that perfectly contrasts the rich filling. A warm, comforting dish, it’s perfect for family dinners or chilly evenings, bringing a taste of home to the table.
ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and cubed
- 6 to 8 tbsp ice water
- 1 can (12.5 oz) canned chicken, drained
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
steps
- 1.
To make the crust, combine flour and salt in a bowl.
- 2.
Cut in chilled butter until the mixture resembles coarse crumbs.
- 3.
Stir in ice water, 1 tablespoon at a time, until dough forms.
- 4.
Divide dough in half, shape into disks, and refrigerate for at least 30 minutes.
- 5.
Preheat the oven to 425°F.
- 6.
In a large bowl, mix canned chicken, peas, carrots, green beans, corn, cream of chicken soup, chicken broth, black pepper, garlic powder, and onion powder until well combined.
- 7.
Roll out one dough disk on a floured surface, fit into a pie dish, and fill with the chicken mixture.
- 8.
Roll out the second disk and place over the filling, sealing the edges. Cut slits in the top for steam to escape.
- 9.
Bake for 30 to 35 minutes or until the crust is golden brown.
- 10.
Allow to cool for 10 minutes before slicing and serving.
