Chicken Pot Pie

I get asked for this recipe at least once a week. It is quick and easy and SO GOOD. It is a one-dish meal that has it all: protein, carbs, veggies, and flavor! This chicken pot pie is also very cost effective. I try to keep the ingredients on hand to toss together on a busy weeknight or lazy weekend. It’s one of my favorite comfort foods. 

What makes THIS chicken pot pie better than all the rest? I have to say it’s the homemade cream of chicken soup from “Pinch of Yum” blog (recipe linked below).  

If you’re like me, you like step-by-step instructions, so I will give those to you here. If not, jump on ahead to the recipe!

Chicken Pot Pie Step-by-Step

• Preheat oven to 425 degrees.
• Grease the bottom of a 9 inch pie pan and place one of the refrigerated pie crusts on the bottom. Gently pierce the bottom crust with a fork 10-20 times.

• Mix cooked chicken, frozen vegetables, cream of chicken soup and salt and pepper in a large bowl. [To cook the chicken, I use the crockpot and cook it on low for a few hours and then shred].

• Pour ingredients over pie crust.
• Top with 2nd pie crust and pinch all around edges to make a seal. Cut 4-6 small slots in the top of the pie.

• Bake covered with foil for 35-45 minutes.
• Uncover for an additional 10-15 minutes or until the pie is browning and bubbly. Keep an eye on it!

Chicken Pot Pie

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Course Main Course

Cuisine American

Servings 8 people

Ingredients

  

• 2 pie crusts pre-made, refrigerated
• 1-1 1/2 lb chicken breast cooked, shredded
• 1 bag (12 oz) mixed vegetables frozen
• 2-3 cups cream of chicken soup homemade
• salt and pepper to taste

Cream of Chicken Soup

• 2 1/2 cups chicken broth
• 1 1/2 cups milk
• 3/4 cup flour all purpose
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp parsley

Instructions

 

• Preheat oven to 425 degrees.
• Grease the bottom of a 9 inch pie pan and place one crust on the bottom. Gently pierce the bottom crust with a fork 10-20 times.
• Mix cooked chicken, frozen vegetables, cream of chicken soup (recipe instructions below), and salt and pepper (optional) in a large bowl.
• Pour ingredients over pie crust.
• Top with 2nd pie crust and pinch all around edges to make a seal. Cut 4-6 small slits in the top of the pie.
• Bake covered with foil for 35-45 minutes.
• Uncover for an additional 10-15 minutes or until pie is browning and bubbly. Keep an eye on it!

Cream of Chicken Soup

• Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
• Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup of milk until a smooth, thick mixture forms.
• Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Notes

Cream of Chicken Soup Recipe from Pinch of Yum. 

Enjoy!

Stay well,

Angie