Easy Chicken Pot Pie

So EASY and so good! I love pot pie on a COLD day. It's just so . . . comforting. I think you'll LIKE this recipe too because it comes together so FAST

Easy Chicken Pot Pie
1 1/2 cups cooked and chopped chicken (see tip)
1 cup frozen peas
1 cup frozen corn
1 cup thinly sliced baby carrots
1 (15-ounce) can diced potatoes
1/2 cup chopped onion, optional
1 can cream of chicken soup
1/2 cup (or so, maybe a little more) sour cream
Salt and pepper, to taste
1 premade refrigerator pie crust

In a bowl, combine the chicken, peas, corn, carrots, potatoes, and onion, if using. Combine the condensed soup and sour cream then stir into the chicken and veggies. Season with salt and pepper and then pour into a pie or tart pan that has been sprayed with nonstick spray. Place the pie crust over the filling in pan and fold the excess around the edges. Bake at 400 degrees for 15–20 minutes, or until crust is golden brown and filling is bubbling. 

TIP: I like to use the rotisserie chicken from Costco for  this recipe. I buy it, cut the whole thing up into pieces, then freeze the extras. Then when I'm ready to make pot pie again (or something else), I just grab the chicken out of the freezer and thaw!

BONUS TIP: I sometimes throw a handful of grated cheddar cheese into the filling. It gives just a little bit of a different taste that makes it even more rich!

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