Chicken Pot Pie for Two

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2

Ingredients

1 cup cooked shredded chicken
1 cup frozen mixed vegetables with potatoes, partially thawed
1 teaspoon finely minced onion (optional)
1 (10.5 oz) can cream of chicken soup
Pepper and seasoned salt, to taste
1 or 2 frozen pie crusts

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, gently mix together the chicken, vegetables, onion, cream of chicken soup, and seasonings until well combined.
Arrange one thawed pie crust in an 8×8-inch casserole dish or a similar oven-safe dish.
Pour in the filling mixture and smooth it flat with a spatula.
Add the top pie crust, gently pressing down to cover the filling. Seal the edges together and cut several small slits in the top crust to vent steam.
Bake for 25–30 minutes, or until the crust is golden brown and cooked through.
Allow to rest for a few minutes before serving.

Equipment

Stainless Steel Measuring Cups
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Double-Ended Stainless Steel Measuring Spoons
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Fits easily into spice jars & dishwasher safe.
8-Piece Mixing Bowl Set With Lids
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Handy for prepping, storage & stackable.

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Options

Use canned chicken (about 1 cup), rinsed and drained.
Swap the mixed vegetables for peas and carrots, and add ¼–⅓ cup thawed southern-style hash browns.
For fewer carbs, use just one crust—either on the bottom or the top. If using a top crust only, don’t forget to cut vent slits.

Tips

The soup already contains sodium, so go light on the salt.
Adjust seasonings to your taste—try more onion, a bit of garlic, or a favorite seasoning blend.
For a crispier crust, brush the top with a bit of milk or melted butter before baking.

Serving Suggestions

This dish is a complete meal in one, but it pairs nicely with a fresh side salad or a simple dessert like fruit crisp or cookies.

Storage Instructions

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 325°F until heated through or microwave individual portions.
Freeze: Wrap tightly and freeze for up to 1 month. Reheat from frozen or thaw overnight before baking.

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