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Easy Peasy Hearty Chicken Pot Pie

Updated on January 23, 2014
Easy Peasy Hearty Chicken Pot Pie
Easy Peasy Hearty Chicken Pot Pie | Source
5 stars from 1 rating of Easy Chicken Pot Pie

Golden, crispy, warm and hearty . . . No, not pizza, but chicken pot pie!

This is one amazing meal that you don't have to crave to enjoy. I'm not sure what it is about chicken pot pie, but it brings back warm memories of childhood, safety, and comfort.

The warm crispy pie crust, the hot gooey sauce inside with chicken peas, green beans and corn pouring out onto your plate, and smell of southern comfort are all enough to make any mouth water.

This is super easy to make, but by no means can simply be popped into the microwave. It does take a little bit of work to create.

You can either use refrigerated pie crusts for your pot pie, or use my recipe for Homemade Flaky Pie Crusts.

If you want the process to go faster, I suggest cooking several chicken breasts at a time when you have a free afternoon, and store them in the refrigerator or freezer until needed.

You can also use canned veggies rather than fresh ones so that the veggies only need to be cooked briefly.

Then to make this delicious concoction, you only need to worry about creating your sauce or rue for the pie and then put it all together.

Either way you decide to prepare for this meal, let's look at how to make it!

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Cook Time

Prep time: 40 min
Cook time: 30 min
Ready in: 1 hour 10 min
Yields: Serves 6-8 people 1 slice of pot pie

Ingredients

  • 1 (2-count) package refrigerated pie crusts, (or my Homemade Pie Crust recipe)
  • 2 medium chicken breasts, (or 1 large chicken breast)
  • 1 (15oz) can green peas
  • 1 (15oz) can whole kernel corn
  • 1 (15oz) can green beans
  • 1/2 cup butter
  • 1/2 medium yellow onion
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon onion powder
  • 1 tablespoon garlic powder

Instructions

  1. Preheat your oven to 425 degrees F.
  2. Thaw your chicken. You can see I'm thawing mine in the microwave because I'm impatient and usually don't decide on what I'm going to cook until the last minute.
  3. However, it would probably be better to put your frozen chicken breasts in the refrigerator the night before and thaw them in the refrigerator overnight.
  4. If you're not this forward thinking, you can also put them in the sink in room temperature water a few hours before dinner to thaw slowly.
  5. While your chicken is thawing, you'll want to pour your veggies into a medium sized soup pot (juice and all) to cook together for about 10 minutes on medium high heat.
  6. When your veggies have cooked, strain them in a strainer in the sink, and then pour them into a bowl on the side.
  7. When your chicken has thawed, place it into a small sauce pan and cook on medium heat for about 5 minutes or so, until the bottom has browned.
  8. I usually time it by smell. I know that sounds strange. But as I'm working on other things in the kitchen, suddenly my head comes up to this amazing smell. Then I know it's done and ready to turn over.
  9. Cook on the other side for another 5 minutes or so, until browned.
  10. Then turn the heat to low, cover it up and let it cook for another 10 to 15 minutes, until the insides are completely done. You'll have to cut it open to find out, but you're going to shred them anyway.
  11. While your chicken is cooking, pull out your onion, a cutting board, and a large sharp knife.
  12. Cut off both ends of your onion, peel the top layer of skin off, and chop it small.
  13. I went ahead and chopped the whole thing even though I'm only using half. I can always use the rest in tomorrow's dish.
  14. In the pot you used for your veggies, put your butter over medium heat and let it melt.
  15. Slide one-half an onion worth of chopped onion into your pot with your melted butter and let it cook until your onion is thoroughly cooked and transparent.
  16. As your onion is cooking, pull your chicken breast over to your cutting board. (I put the rest of my chopped onion in a sandwich bag in the refrigerator.)
  17. Using two forks, hold the chicken breast with one and shred the chicken with the other.
  18. In a large measuring cup, make your 2 cups of chicken broth. I use 2 dehydrated chicken broth cubes and 2 cups of water, and heat it in the microwave for 2 minutes.
  19. Once your onion has cooked, add your flour and seasonings and mix.
  20. Remove your chicken broth and mix with a whisk to combine.
  21. Add your broth to your butter and flour mixture in your soup pot.
  22. Mix well and let cook together for a few minutes.
  23. Now add your milk, mix, and cook on medium until thick.
  24. When your sauce has thickened, add in your veggies and shredded chicken and mix.
  25. Cover and cook together on low until you are ready for it.
  26. On the side, make your pie crust dough, or thaw your refrigerated dough.
  27. Roll out enough for one pie crust and lay it out in a prepared, sprayed deep dish pie pan.
  28. Leave your pie crust edges for the end.
  29. Now pour your chicken pot pie filling into your pie crust.
  30. Roll out enough dough for a second pie crust, but not quite so big as the first one.
  31. Lay the second pie crust out over the top of your pie.
  32. Starting on one side, fold both layers of pie crust over the top of the pie.
  33. Then slowly fold the edges of your pie crust over again and again, all the way around.
  34. Cut vents into the top of your pie where you would naturally cut pieces of pie.
  35. Pop it into the oven for 30 minutes.
  36. Enjoy!!
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Step Nine: When veggies are finished cooking, take them off the heatStep Ten: Strain your veggies in the sinkStep Eleven: Pour them into a bowl on the sideStep Twelve: Put butter into your veggie pot to meltStep Thirteen: Add your chopped onion to the potStep Fourteen: Cook your onions until translucentStep Fifteen: Make your chicken broth (I use chicken broth cubes and water, and heated them in the microwave.)Step Sixteen: When your onions are fully cooked, add your flourStep Seventeen: Add your onion powderStep Eighteen: Add your celery seedStep Nineteen: Add your garlic powderStep Twenty: Mix everything togetherStep Twenty-one: Pull out your chicken broth and mix with a whiskStep Twenty-two: Pour your broth into your potStep Twenty-three: Add your milkStep Twenty-four: Mix and cook until thickenedStep Twenty-five: When your chicken is done, lay it out on your cutting boardStep Twenty-six: With two forks, shred your chicken by holding it with one fork and shredding with the otherStep Twenty-seven: Roll out one crust's worth of doughStep Twenty-eight: Lay out your pie crust into your prepared pie panStep Twenty-nine: Now that your sauce is ready, add your vegetablesStep Thirty: Now add your shredded chickenStep Thirty-one: Mix everything togetherStep Thirty-two: Pour your chicken pot pie mixture into your pie crustYum!Step Thirty-three: Roll out another pie crust's worth of doughStep Thirty-four: Lay your second pie crust out on top of your pieStep Thirty-five: Fold over one side of your pie crust, and then keep folding over again and again until finishedStep Thirty-six: Cut vents into the top of your pieStep Thirty-seven: Bake for 30 minutes
Step Nine: When veggies are finished cooking, take them off the heat
Step Nine: When veggies are finished cooking, take them off the heat | Source
Step Ten: Strain your veggies in the sink
Step Ten: Strain your veggies in the sink | Source
Step Eleven: Pour them into a bowl on the side
Step Eleven: Pour them into a bowl on the side | Source
Step Twelve: Put butter into your veggie pot to melt
Step Twelve: Put butter into your veggie pot to melt | Source
Step Thirteen: Add your chopped onion to the pot
Step Thirteen: Add your chopped onion to the pot | Source
Step Fourteen: Cook your onions until translucent
Step Fourteen: Cook your onions until translucent | Source
Step Fifteen: Make your chicken broth (I use chicken broth cubes and water, and heated them in the microwave.)
Step Fifteen: Make your chicken broth (I use chicken broth cubes and water, and heated them in the microwave.) | Source
Step Sixteen: When your onions are fully cooked, add your flour
Step Sixteen: When your onions are fully cooked, add your flour | Source
Step Seventeen: Add your onion powder
Step Seventeen: Add your onion powder | Source
Step Eighteen: Add your celery seed
Step Eighteen: Add your celery seed | Source
Step Nineteen: Add your garlic powder
Step Nineteen: Add your garlic powder | Source
Step Twenty: Mix everything together
Step Twenty: Mix everything together | Source
Step Twenty-one: Pull out your chicken broth and mix with a whisk
Step Twenty-one: Pull out your chicken broth and mix with a whisk | Source
Step Twenty-two: Pour your broth into your pot
Step Twenty-two: Pour your broth into your pot | Source
Step Twenty-three: Add your milk
Step Twenty-three: Add your milk | Source
Step Twenty-four: Mix and cook until thickened
Step Twenty-four: Mix and cook until thickened | Source
Step Twenty-five: When your chicken is done, lay it out on your cutting board
Step Twenty-five: When your chicken is done, lay it out on your cutting board | Source
Step Twenty-six: With two forks, shred your chicken by holding it with one fork and shredding with the other
Step Twenty-six: With two forks, shred your chicken by holding it with one fork and shredding with the other | Source
Step Twenty-seven: Roll out one crust's worth of dough
Step Twenty-seven: Roll out one crust's worth of dough | Source
Step Twenty-eight: Lay out your pie crust into your prepared pie pan
Step Twenty-eight: Lay out your pie crust into your prepared pie pan | Source
Step Twenty-nine: Now that your sauce is ready, add your vegetables
Step Twenty-nine: Now that your sauce is ready, add your vegetables | Source
Step Thirty: Now add your shredded chicken
Step Thirty: Now add your shredded chicken | Source
Step Thirty-one: Mix everything together
Step Thirty-one: Mix everything together | Source
Step Thirty-two: Pour your chicken pot pie mixture into your pie crust
Step Thirty-two: Pour your chicken pot pie mixture into your pie crust | Source
Yum!
Yum! | Source
Step Thirty-three: Roll out another pie crust's worth of dough
Step Thirty-three: Roll out another pie crust's worth of dough | Source
Step Thirty-four: Lay your second pie crust out on top of your pie
Step Thirty-four: Lay your second pie crust out on top of your pie | Source
Step Thirty-five: Fold over one side of your pie crust, and then keep folding over again and again until finished
Step Thirty-five: Fold over one side of your pie crust, and then keep folding over again and again until finished | Source
Step Thirty-six: Cut vents into the top of your pie
Step Thirty-six: Cut vents into the top of your pie | Source
Step Thirty-seven: Bake for 30 minutes
Step Thirty-seven: Bake for 30 minutes | Source
Step Thirty-eight: Enjoy!!
Step Thirty-eight: Enjoy!! | Source

Nutritional Information

Nutrition Facts
Serving size: 1 slice of pie
Calories 560
Calories from Fat279
% Daily Value *
Fat 31 g48%
Saturated fat 10 g50%
Unsaturated fat 3 g
Carbohydrates 44 g15%
Sugar 4 g
Fiber 4 g16%
Protein 25 g50%
Cholesterol 50 mg17%
Sodium 1210 mg50%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of a Good Meal
The Sign of a Good Meal | Source

I really would have loved to have some more veggies to use in this pie. Mushrooms and asparagus are some of my favorites and really make this meal unique.

I can't complain about the basics I had though, because the pot pie turned out amazing.

My husband has been taking leftovers to work with him, and he says that all of his co-workers are jealous, asking for him to bring a pot pie to work for everyone.

Have some other favorite vegetables in mind? Go for it!! I love making this dish a little bit different every single time. It keeps it fresh and new each time.

I'm also glad that I made the pie crusts myself. I think mine are much crispier and more flavorful, and always feel a sense of accomplishment when putting something together from scratch like this.

I hope you enjoy making this dish as much as I did!

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© 2014 Victoria Van Ness

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    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      Your chicken pot pie looks just delicious :-) Like you said it's a great recipe where you can change the vegetables (even the meat) to make it interesting each time! I can imagine that the colleagues of your husband must be jaleous to see his delicious lunch :-) I know that when my husband is bringing his lunch he had quite a few comments as well! Funny :-)

      PS : I love the way you always have your pictures! It will be for sure a great help for someone who doesn't have experience in the kitchen.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Oh, I'm so glad you enjoy them! I got a lot of negative comments when I was just publishing the final result. But now my meals are much more complicated. Lol

      Taking pictures while cooking is much harder than people might think. :) Thank you for the comment and the wonderful compliment!

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      I can imagine it's harder than people think because you have to stop at each step... and I am sure that usually, you jump from one thing to the next without thinking.... at least I do that and usually you can be sure I do two or three things at the same time ;-)

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Absolutely! Try taking pictures while making an egg sandwich you have perfected down to three minutes. Lol

      Taking pictures I think adds at last ten minutes to every meal preparation, and burns a few crusts in the process. :)

      It's definitely been a learning experience!

    • North Wind profile image

      North Wind 3 years ago from The World (for now)

      I have never made chicken pot pie before but have always heard about it. Your recipe sounds easy to make includes ingredients I use all the time and the result looks delicious. I will be trying this some time in the future. Your pictures are great, by the way.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks! I hope you enjoy it! :)

    • Eiddwen profile image

      Eiddwen 3 years ago from Wales

      Another great recipe to save. Voted up.Eddy.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks Eddy! I hope you're getting some good home cooked meals out of these recipes! :)

    • pstraubie48 profile image

      Patricia Scott 3 years ago from sunny Florida

      Hi Victoria

      Thanks for all of the photos and the explicit directions. This is one of my all time favorite comfort foods.

      Angels are on the way to you ps

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks! I wanted to make it as easy as possible for others to repeat the process. :) I'm so glad you enjoyed the pictures!

      Thank you for the thoughtful comment!

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