A delightful and easy-to-make chicken pot pie recipe that is perfect for a comforting meal.
Preheat your oven to 375°F.
Ensure your oven is fully preheated for even baking.
Prick the bottom of one pie crust with a fork and bake it for 10 minutes.
This step helps prevent the crust from becoming soggy.
In a mixing bowl, combine the cooked chicken, diced carrots, frozen corn, cream of chicken soup, salt, and black pepper.
Mix thoroughly to ensure all ingredients are evenly distributed.
Fill the partially baked pie crust with the chicken mixture, mounding it slightly.
Don't worry if the filling is slightly heaped; it will settle during baking.
Place the second pie crust on top, sealing the edges, and prick it with a fork.
Crimp the edges for a decorative touch and to seal the pie.
Place the pie on a baking sheet to catch any spills and bake for approximately 1 hour.
Check the pie after 50 minutes to ensure the crust doesn't overbrown.
Let the pie cool for 10 minutes before serving.
Cooling allows the filling to set, making it easier to slice.
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