Easy Chicken Pot Pie with Store-Bought Ingredients | Comfort Food Made Simple - Steph’s Stove

Craving a delicious, comforting Chicken Pot Pie without making everything from scratch? This easy recipe uses store-bought ingredients to create a warm, hearty homemade meal with all the cozy flavors you love! This is the perfect semi-homemade chicken pot pie for busy weeknights, Sunday dinner, or anytime you want homemade comfort food without all the extra work. Simple ingredients and a few easy shortcuts come together to make a meal the whole family will enjoy. If you love easy comfort food recipes, be sure to like, subscribe, and leave me a comment telling me what your favorite shortcut meal is! Steph’s Stove — Making Memories One Dish At A Time. 🍽 Chicken Pot Pie 6-8 Boneless Skinless Chicken Thighs (or mix 2 breast & 2 thighs) 1 large can Veg-all (29 oz) original - drained 1 can (10 oz) Cream of Potato soup 1 can (10 oz) Cream of Chicken soup 2 - Frozen Deep-dish pie crusts - thawed Optional - 1 tablespoon Heavy Cream or Milk (divided) Preheat the oven to 400°. In a medium stockpot, add chicken, salt and pepper, and cover with water. Cook over medium high heat, until chicken comes to a boil and reduce to medium and continue cooking for 10-12 minutes. Remove chicken from the stockpot and let it cool. Once the chicken has cooled slightly, cube into bite size pieces and set aside. In a large mixing bowl add Veg-all, potato soup, chicken soup, and mix to incorporate. Add chicken and mix gently to coat the chicken along with about 1-½ teaspoons heavy cream and a sprinkle of black pepper. Set aside. Place one of the pie crust on a silicone lined cookie sheet and pre-bake for 3-4 minutes allowing the “bottom” crust to brown very slightly. Remove from the oven, transfer the chicken mixture into the “bottom” pie crusts. Invert the second pie crust on top of the bottom crust with mixture and seal together by pressing edges together. Cut a slit in the top of the pie forming an “X” pattern. Brush the top with remaining heavy cream. Bake for 35-40 mi