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Homemade creamy chicken pies served on a wooden table with herbs

Simple Creamy Chicken Pies

A comforting dish featuring shredded chicken, creamy soup, and mixed vegetables wrapped in a flaky pie crust, perfect for busy weeknights or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup cream of chicken soup
  • 1 cup frozen mixed vegetables
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
Crust Ingredients
  • 1 package refrigerated pie crusts
  • 1 egg for egg wash

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, garlic powder, onion powder, salt, and pepper.
  3. Roll out the pie crusts and place them in a pie dish.
  4. Fill with the chicken mixture.
  5. Cover with another layer of pie crust and seal the edges.
  6. Cut slits on top of the crust to allow steam to escape.
  7. Brush with egg wash.
Baking
  1. Bake for 25-30 minutes or until golden brown.
  2. Let cool slightly, then serve.

Notes

For a softer crust, let the pie dough sit at room temperature for a few minutes before rolling it out. Feel free to add fresh herbs or spices like thyme or rosemary for extra flavor. If you like a bit more crunch, consider adding some chopped celery or bell peppers to the filling. Store leftovers in an airtight container in the refrigerator for up to 3 days.