Homestyle meatloaf made with cornbread crumbs, corn, jalapenos, pepperjack cheese, onion, garlic, and other ingredients that is flavorful and moist. This is a moderate, delicious version with a wonderful mix of ingredients; you can easily heat it up and adjust the proportions and ingredients to your preference.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pot pie |
Ingredients
- 1 (10 ounce) package frozen mixed vegetables
- cooking spray
- 1 (14.1 ounce) package refrigerated 9-inch pie crusts, divided
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup mayonnaise
- ½ cup milk
- ½ teaspoon celery salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ⅛ teaspoon ground thyme
- 1 (3 pound) rotisserie chicken, boned and shredded
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
- Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
- Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.
Nutrition Facts
| Calories | 627 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 10 g |
| Sodium | 757 mg |
| Sugars | 1 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Technically, my oven needed an extra 15 minutes bake time but after baking, I looked the pie crust box for baking instructions. I used Pillsbury Pie Crust which asks you to bring the crust to room temperature before baking so that might have been on me and note to self in the future. Overall, this was SUPER quick and easy and very delicious!! I only had a bag of peas and carrots and then I added dried onion flakes. Would absolutely make this again. Thank you Ashley! I always wanted a low-fuss pot pie recipe!! This is it!!
Very easy and simple to make! Didn’t change a thing. My family loves it and said it was a keeper. Thanks for sharing.
Great flavor! I used fresh, sliced carrots, green beans, celery, onion and threw in a bit of corn that I had in the freezer. Steamed all the veggies for a few minutes and proceeded as directed. Loved it.
I already have a very easy chicken pot pie recipe that was similar to this but doesn’t have mayo and milk. I cooked 3 x 4 Oz seasoned chicken breasts in my air fryer, let it cool to touch and cut it up into small pieces. I followed the recipe except I did add a can of drained mushrooms and some shaved Parmesan cheese. Hubs does not like chicken so I needed to add something that would entice him. I also had a 12 ounce bag of peas and carrots that I threw in the microwave and used for the vegetables. I will definitely make this again!
This calls for 3 lbs of shredded chicken. I used 3 cups and it was almost too much. It could use more veggies and less chicken.
Made this tonight for the family and it turned out great. I did make a couple of changes to the vegetables. Used 4oz of each of the following, frozen green beans, rinsed canned carrots and rinsed canned cubed potatoes. Cooked for 30 minutes with a pie ring and then another 15 minutes to finish off the crust. Then let it rest on the counter for 10 minutes. Everyone loved it and even have leftovers for lunch tomorrow.
did do some change’s…I added two clubhouse chicken gravy mixes to it for extra flavour and admitted the spices . I also used two boneless chicken breast that I cut onto chunks about 1×1 then I velvet the chicken . Then add it and it makes two deep dish pie shells one I cooked the other I froze for a later date. Love this recipe. Ps for big eaters cook both
Easy to follow. Can’t wait to dig in!
My husband is a huge fan of pot pie &, though I consider myself a good cook, I was always intimidated by trying to make a pot pie. This recipe took all of the stress away & I am now a hero to my amazing hubby! It is perfectly creamy & delicious. I substituted poultry & seafood seasoning for the spices called for & am happy with the results. Made one last weekend & one is in the oven again right now. Can’t wait to dig in!!
I made it with leftover turkey that I had frozen after Thanksgiving. And I used canned mixed vegetables because I like them more tender. Turned out great!! Hubb says “it’s a make again dish”
easy dinner to make, definitely will be another week night meal
I loved it and so did everyone else.
This will be my new go-to recipe for chicken pot pie! Very easy, very flavorful! I whisked the liquids together till smooth before adding the rest. The sauce was the perfect consistency and quantity. The only other thing I did was to brush the top with egg white before baking. It browned beautifully, looked so professional!
This was delicious. I doubled all the inside pie ingredients
Excellent flavor and easy to make.
This was VERY Good! I had a similar recipe at one time. To be honest, I think my ex took it? Anyway, I thought I’d give my input here. First I’d say for those just trying this and may be on a time schedule that additional time should be allowed. Meaning. that after this comes out of the oven it should be allowed time to cool some and “set”. Oh it can definitely be eaten right out of the oven, but I personally think it’s a little better cooled. And MUCH easier to serve once cooled some and it sets. I’d say 20 -30 min. Just my opinion of course. Also, I added a can (15 oz.) of diced potatoes (easier than cooking and chopping just 1 or 2 potatoes) and1 chopped onion. I LOVE onions, and put them in everything. But those two extra ingredients made this Great recipe even better. In my opinion.
Loved this
Great recipe! It’s my typical pot pie I make after Thanksgiving, when I have TONS of left over turkey. I substituted turkey for chicken, left out the mayonnaise, used whole milk or buttermilk instead of just “milk”… added some sage, fresh basil and followed the recipe after those changes.
So easy, so flavorful, 5 stars all day long.