This homemade Chicken Pot Pie Bake is prepared with 7 simple ingredients in about 20 minutes. Using frozen vegetables, canned soup, packaged crust, and pre-cooked chicken makes an easy, savory, comforting recipe with our own unique spin on an old-fashioned favorite.
In a large mixing bowl, whisk together cream of chicken soup, milk, pepper, and onion powder.
Stir in peas and carrots and chicken. Set aside.
On a lightly floured surface unroll the pie crusts and roll each gently into a rectangle shape. Do not roll too thin. Cut one crust in half. Add each half crust onto a whole crust and roll gently to blend the edges. Form each new crust into a rectangle slightly larger than a 9x13” glass baking dish.
Press the first crust across the bottom and up the sides of a 9x13 glass baking dish. Press the crust all the way to the top edge. If you have a little overlap, that is ideal.
Pour the soup mixture into the crust and spread evenly.
Place the second crust over the top of the baking dish. Pinch together the bottom and top crusts where they meet at the edge. If needed, tuck some of the excess from the top crust down along the outer edge of the bottom crust and pinch to seal.
Cut a few slits in the top crust to allow steam to escape while baking.
Bake for 50-55 minutes or until the crust is golden brown and filling is hot and bubbly. Cover the crust edges with aluminum foil to prevent overbrowning if the top isn’t browned yet.
Pie filling will thicken as it cools.
Notes
Storage:
To Store: To store, cover your leftovers in the refrigerator for 2-3 days.
To Freeze: You can freeze a whole unbaked chicken pot pie bake for up to three months. You can also place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
To Reheat: To reheat, bring to room temperature and bake according to instructions.