Easy Chicken Pot Pie
This super Easy Chicken Pot Pie is perfect for weeknight dinner and it’s a staple in our house!
Do you love Chicken Pot Pie? I do! I have several recipes I use, and this one is by far the easiest – and definitely a winner in our dinner rotation.
I have another recipe that we all love – which involves roasting the chicken and fresh veggies, making the gravy from scratch, and it takes about 4 hours to make. This one uses leftover chicken (or you can get a rotisserie chicken, or cut up and saute chicken breasts or thighs), canned cream of chicken soup, and frozen mixed veggies. It’s not gourmet, but it is still delicious and so easy to make!
How often do you have leftover meat that you’re always trying to come up with ways to make something new?
My husband loves smoking meats, and we always have food leftover when he has been home and busy cooking. Many times, he will smoke two chickens, or an extra big pork roast. And this pot pie tastes so good with smoked meat!
This time, I used part of a rotisserie chicken that we didn’t eat very much of the other day. Really, you could use any leftover meat – although I think it works best with chicken, turkey or pork. You could also dice up and saute boneless chicken breasts or thighs.
This Easy Chicken Pot Pie recipe is so simple! And it uses pantry staples that I always have around my kitchen, so it’s super easy to throw together when I’m busy and need to get dinner ready.
I make this so often, I don’t look at the recipe anymore. This will truly become a go-to busy family dinner! And all the kids love it!
I usually start by cutting up the meat, and then defrost the veggies for a few minutes while I mix the soup and milk. (If you want your filling to have more meat or veggies, feel free to add more).
I add a teaspoon of minced garlic and some dried minced onions for extra flavor – I encourage you to add any other seasonings you like! Mix all those yummy flavors together, add to a prepared pie crust, add another dash of pepper, and top with the second pie crust.
Cut a half-dozen holes in the top crust, and brush on an egg wash – you can skip the egg wash if you want to, but I always do it to make the crust extra golden and yummy!
Bake for 45-50 minutes, and enjoy!
This Easy Chicken Pot Pie is one of our favorite family dinners, and truly a Weekly Recipe Win in our house!
If you’re looking for some other easy “pot pie” recipes, here are a couple that I use, on the regular:
Skillet Chicken Pot Pie (using refrigerated biscuits for the top crust)
Chicken Pot Pie Noodle Skillet (so easy & delicious)
- 8 oz frozen mixed vegetables
- 2 refrigerated pie crusts
- 1 can cream of chicken soup
- 1/2 cup milk
- 2-3 cups cubed chicken, turkey or pork
- 1 tsp minced garlic
- dried minced onions if you like
- salt and pepper to taste
- 1 egg yolk
- 1/4 cup heavy cream
- Preheat oven to 375 degrees
- Defrost veggies in microwave for 3 minutes
- Place one pie crust in bottom of pie plate
- In large bowl, stir together soup and milk, then add remaining ingredients
- Spoon mixture into pie crust, add more pepper if you like
- Top with 2nd pie crust, pinch edges together and cut several slits in the top crust.
- Mix egg yolk and heavy cream, and brush top crust with egg wash.
- Bake for 45-50 minutes or until golden brown.
Amount Per Serving: Calories: 758Total Fat: 43gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 208mgSodium: 798mgCarbohydrates: 41gFiber: 4gSugar: 5gProtein: 49g