Craving Comfort? Try This Easy Peasy Chicken Pot Pie!
There’s nothing like the warmth of a classic chicken pot pie to make you feel right at home. With creamy filling, tender chicken, and a buttery, flaky crust, this Easy Peasy Chicken Pot Pie gives you all the comfort you crave without the hassle. Whether you’re feeding a hungry family or just treating yourself to something cozy, this recipe is your go-to solution for a quick, hearty, and satisfying dinner.
Why Make This Recipe?
This chicken pot pie is more than just a recipe—it’s the perfect balance of flavor, convenience, and comfort:
- Simple and Quick: Forget the fuss of making pie crust or complicated fillings. With pre-made crust and easy-to-find ingredients, dinner is ready in under an hour.
- Crowd-Pleaser: The creamy filling and flaky crust are loved by kids and adults alike, making it a dish the whole family will devour.
- Budget-Friendly: Rotisserie chicken and canned soups are affordable staples that pack a lot of flavor without breaking the bank.
- Customizable: Add your favorite vegetables, switch up the seasoning, or sneak in some cheese for a personal touch. The possibilities are endless!
- Perfect for Busy Weeknights: With just 10 minutes of prep, you can have a warm, homemade dinner on the table after a long day.
- Freezer-Friendly: Make one for now and freeze one for later!
- Comfort Food Bliss: This dish embodies everything we love about comfort food: creamy textures, savory flavors, and pure satisfaction in every bite.
How to Make Easy Peasy Chicken Pot Pie
Ingredients:
- 1 pack (2 pieces) of pre-made pie crust
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- A splash of milk
- 2 cups rotisserie chicken, shredded
- Half a small bag of frozen mixed veggies
- Salt, pepper, and thyme to taste
- Butter spray
Prep Time: 10 minutes
Cook Time: 42 minutes
Total Time: 52 minutes
Directions:
- Prepare the Filling:
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, shredded chicken, frozen mixed veggies, and a splash of milk. Season with salt, pepper, and thyme to taste. Stir everything together until the filling is evenly mixed and creamy. - Assemble the Pie:
- Lay one pre-made pie crust in a pie pan, pressing it gently into the bottom and up the sides to fit snugly.
- Pour the prepared chicken mixture into the pie crust, spreading it out evenly with a spoon or spatula.
- Cover the filling with the second pie crust. Seal the edges by pinching or crimping them together with your fingers or a fork.
- Bake the Pie:
- Preheat your oven to 375°F (190°C).
- Place the pie on the middle rack and bake for 40 minutes, or until the crust is golden and flaky.
- Add the Finishing Touch:
- Remove the pie from the oven and spray the top crust lightly with butter spray for a golden sheen.
- Set your oven to broil and return the pie for 2 minutes. Keep a close eye to prevent burning—this step creates a perfectly crisp and browned top crust.
- Cool and Serve:
- Allow the pie to cool for 5-10 minutes before slicing to let the filling set.
- Serve warm and enjoy the combination of creamy chicken filling and flaky crust perfection!
How to Serve Easy Peasy Chicken Pot Pie
Serve this heartwarming dish warm, right out of the oven, as the centerpiece of your meal. To round out the menu:
- Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast.
- Add a side of steamed green beans, roasted asparagus, or buttered peas for an extra serving of veggies.
- Complement the flavors with a glass of iced tea, lemonade, or a crisp white wine for a delightful balance.
For special occasions, serve with a basket of warm, buttery rolls or a side of mashed potatoes for an indulgent touch.
How to Store Easy Peasy Chicken Pot Pie
Refrigerator
- Storage: Transfer leftover pie to an airtight container or cover tightly with aluminum foil or plastic wrap.
- Shelf Life: Keeps well for up to 3 days in the refrigerator.
- Reheating: Warm individual slices in the microwave or cover with foil and reheat the entire pie in the oven at 350°F (175°C) until heated through.
Freezer
- Storage: Wrap the pie tightly in aluminum foil, then place it in a freezer-safe bag to prevent freezer burn.
- Shelf Life: Best enjoyed within 2 months.
- Thawing: Let the pie thaw overnight in the refrigerator.
- Reheating: Reheat in a 375°F (190°C) oven for 20-30 minutes or until warmed through. Cover loosely with foil to prevent the crust from over-browning.
Tips to Make Easy Peasy Chicken Pot Pie
- Deep-Dish Pie Pan: Use a deep-dish pie pan for a generous filling-to-crust ratio.
- Sautéed Veggies: For added flavor, sauté the frozen mixed veggies with garlic and onion before mixing.
- Glossy Crust: Brush the top crust with an egg wash (1 beaten egg + 1 tablespoon water) for a golden, shiny finish.
- Cheesy Goodness: Stir in shredded cheddar, mozzarella, or Parmesan cheese for extra richness.
- Resting Time: Allow the pie to rest for 5-10 minutes after baking to let the filling set for cleaner slices.
- Season Well: Taste and adjust the seasoning of the filling before assembling the pie.
- Herbal Touch: Mix in fresh herbs like parsley, thyme, or rosemary for an aromatic boost.
- Extra Protein: Add diced ham, cooked sausage, or bacon bits for a meatier version.
- Crispier Crust: Place the pie pan on a preheated baking sheet to ensure a crispy bottom crust.
- Leftover Chicken: Rotisserie chicken works great, but leftover grilled or roasted chicken adds a smoky depth.
Variations
- Vegetarian: Swap chicken for diced tofu or mushrooms, and use cream of celery soup.
- Spicy: Add cayenne pepper, chili flakes, or diced jalapeños for a subtle heat.
- Herbaceous: Infuse the filling with fresh basil, parsley, or rosemary.
- Creamier: Add a dollop of sour cream or cream cheese to the filling.
- Southwest Twist: Include black beans, corn, diced tomatoes, and a sprinkle of taco seasoning.
- Seafood Version: Replace chicken with shrimp, crab, or a mix of both.
- Breakfast Pot Pie: Use scrambled eggs, cooked sausage, and cheddar in the filling.
- Savory & Sweet: Add diced sweet potatoes or butternut squash for a subtle sweetness.
- Crustless: Skip the crust and top with buttery mashed potatoes for a shepherd’s pie-inspired dish.
- Mini Pies: Use muffin tins to create single-serving pot pies for easy portion control.
FAQs About Easy Peasy Chicken Pot Pie
- Q: Can I use homemade pie crusts?
A: Definitely! Homemade crusts add a personal touch and an extra flaky texture. - Q: Can I make this pie ahead of time?
A: Yes! Assemble the pie up to 24 hours in advance. Cover and refrigerate until ready to bake. - Q: What other vegetables can I use?
A: Diced potatoes, fresh green beans, sweet corn, mushrooms, or zucchini are great options. - Q: Can I make a gluten-free version?
A: Use gluten-free pie crusts and gluten-free canned soups for a delicious alternative. - Q: How do I prevent the bottom crust from getting soggy?
A: Preheat the baking sheet and place the pie pan on it. This helps the bottom crust bake evenly. - Q: Can I use fresh veggies instead of frozen?
A: Absolutely! Sauté fresh veggies like carrots, peas, and celery before mixing them into the filling. - Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. - Q: Can I use leftover turkey instead of chicken?
A: Yes! Leftover turkey works perfectly, especially after holiday meals. - Q: How do I reheat the pie?
A: Reheat in a 350°F oven until warmed through or microwave individual slices for convenience. - Q: Can I make mini pot pies?
A: Yes! Use muffin tins or ramekins to create individual portions. - Q: Can I add cheese to the filling?
A: Of course! Shredded cheddar, mozzarella, or Parmesan will make the filling extra rich. - Q: Can I skip the top crust?
A: You can! Use mashed potatoes or biscuit dough as a topping instead. - Q: Can I use canned chicken?
A: Yes, but rotisserie or freshly cooked chicken adds more flavor and better texture. - Q: Can I make this recipe dairy-free?
A: Substitute non-dairy soups and use plant-based milk for a dairy-free version. - Q: What’s the best way to seal the edges of the pie crust?
A: Pinch or crimp the edges using a fork for a decorative and secure seal. - Q: Can I add herbs for more flavor?
A: Yes! Fresh herbs like parsley, thyme, or rosemary enhance the dish beautifully. - Q: How can I make the crust shiny and golden?
A: Brush the top with an egg wash (1 beaten egg + 1 tablespoon water) before baking. - Q: Can I substitute the cream soups?
A: Use homemade cream soup alternatives or substitute with cream of celery or broccoli soup for a twist. - Q: Can I make this in a casserole dish instead?
A: Yes! Use a 9×13-inch dish and adjust the crust size or layer only on top. - Q: Can I add a spice kick to this recipe?
A: Add cayenne pepper, smoked paprika, or chili flakes for a hint of heat.