Aldi Recipe: Easy 4-Ingredient Chicken Pot Pie

Yield: 4–6 servings
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Ingredients

• 2 cups cooked chicken, shredded or chopped
• 1 (10–12 oz) package frozen mixed vegetables, thawed
• 1 (10.5–10.75 oz) can condensed cream of chicken soup
• 1 refrigerated pie crust (or 1 sheet puff pastry, thawed)

Directions

1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
2. In a bowl, mix chicken, thawed mixed vegetables, and condensed soup until combined.
3. Fit the pie crust into the dish and trim excess. Add the filling.
4. Add a top crust or fold the bottom crust over. Cut slits to vent.
5. Bake 25–35 minutes, until golden and bubbling. Rest 5–10 minutes before serving.

Quick Tips

• Use rotisserie chicken for best flavor.
• Drain any excess liquid from vegetables.
• Brush crust with milk or egg wash for shine (optional).
• If using puff pastry, reduce bake time slightly.

Variations

• Make vegetarian by swapping chicken for potatoes or more vegetables and using cream of mushroom or celery soup.
• Add thyme, parsley, or a splash of milk for extra flavor.

Storage

• Refrigerate leftovers up to 3 days. Reheat at 350°F for 10–15 minutes.
• Freeze assembled, unbaked pie up to 1 month; bake from frozen, adding 10–15 minutes.