Easy Homemade Chicken Pot Pie Recipe
Leftover cooked chicken, canned cream soups and a refrigerated pie crust are smart short cuts for this chicken pot pie.
As a kid, I grew up eating those little frozen, individual chicken pot pies from Swanson. Everyone in our family loved them, and I know my mom loved popping them in the oven. I'm sure it was a nice break from cooking all those suppers from scratch. My parents had five kids -- and four of them were boys who were always starving, so I know cooking must have worn my mom out
It wasn't until I married that I learned some people actually made chicken pot pies from scratch. My mother-in-law made one for us one Sunday, and I was in heaven. The frozen ones had always been fine with me, but once I tasted an honest-to-goodness, made-from-scratch chicken pot pie, I knew I had tasted something really special.
Making a chicken pot pie from scratch is the way to go for the best tasting, most beautiful and delicious chicken pot pie. However, if I'm in a hurry, (which is just about always these days, except maybe on a free weekend when I can start cooking at two o'clock in the afternoon), I have a "sort of" scratch recipe I use to get a hot, fresh chicken pot pie on the table in record time.
This pot pie is still not a super-fast dinner. It doesn't take long to make the filling, but it takes a little time to put the pie together and then nearly an hour to bake. It's not as quick as the frozen kind, but it tastes so much better -- almost as good as a true from-scratch pot pie.
- 2 cups chopped, cooked chicken
- 1 medium onion
- 2 tablespoons butter
- 1 can chicken broth
- 1 can cream of chicken soup
- 1 can cream of potato soup
- 1 can diced potatoes, drained
- 1 can diced carrots, drained
- 3/4 cup frozen corn
- 3/4 cup frozen peas
- salt and pepper, to taste
- a dash or two of ground sage or poultry seasoning
- 2 tablespoons cornstarch, if needed, to thicken
- 1 package refrigerated pie crust
- Dice onion into approximately 1/4-inch pieces, or smaller if you'd like to "hide" them from picky eaters.
- In a stock pot or large sauce pot on medium heat, saute onion in butter until onions are clear and tender.
- Stir in about half the can of chicken broth, and all of the cream of chicken and cream of potato soups. Stir until blended. If filling is too thick, add more broth to suit.
- Stir in chicken, drained diced potatoes, drained diced carrots, corn, peas, ground sage or poultry seasoning, salt and pepper. Mix well so that all ingredients are evenly blended. Allow pie filling to heat until bubbly and slightly thickened. If needed, mix two tablespoons of cornstarch with two tablespoons of water, and stir this mixture into the bubbling filling to thicken further.
- Place one of the pie crust circles over a pie pan, and gently press into the bottom of the pan. Place the pie plate on a foil-covered cookie sheet. The foil will catch drips and help keep your cookie sheet and your oven clean.
- Ladle or pour hot chicken filling into the crust until the pie pan is filled. The amount of chicken mixture will likely exceed what your pie pan will hold. See "Recipe Notes and Suggestions" (below) for ideas on using the extra filling.
- Cover the pie with the second pie crust circle. Fold edges under, and use a fork or your fingers to crimp top and bottom crust edges together. Use a butter knife to make several slits in the top crust of the pie, to allow steam to escape.
- Bake at 350 degrees F for approximately 55 minutes. Allow pie to sit for about 10-15 minutes before serving.
Recipe Notes and Suggestions
We love onions here at our house, so I usually start this recipe by sauteing an onion in butter, as directed in the instructions. However, if you (or your picky kids) don't love onions or if you're looking to shave even more prep time from this recipe, you can skip the onion and skip the first two steps, and start with step number three.
This recipe calls for one can of cream of chicken soup and one can of cream of potato soup.The cream of chicken soup definitely adds necessary chicken flavor to the filling; therefore I do not suggest substituting it (though you certainly could in a pinch). However, the cream of potato soup could very successfully be substituted with another can of cream of chicken soup, a can of cream of onion soup or a can of cream of celery soup.
This recipe makes use of any already cooked chicken you might have in your refrigerator in order to save time. Sometimes I have leftover chicken from purchasing a ready-made roasted chicken from the grocery store. Other times, if I'm serving baked chicken for dinner, I'll bake a couple of extra breasts with a pot pie in mind. Leftover turkey from a holiday meal also works well, also. If you don't have chicken that is already cooked and you've got to start off by stewing a chicken, you might as well just make a pot pie from scratch rather than use this short-cut recipe.
Unless you have a very large pie pan or bake your pie in a casserole dish, this recipe will likely yield more filling than your pie pan can hold. Depending upon how much filling you have left over, you can use it to fill another pie on the spot, cool and freeze the filling to use in another pie on another day, or bake a small casserole dish of the hot filling, topping the filling with refrigerated biscuit dough. I typically bake a can of refrigerated biscuits to serve along with the pot pie, and then serve my picky little boy some of the warm pot pie filling on his plate, with a biscuit on the side (he can decide if he will allow the filling to touch the biscuit). Strangely, he says he does not like pie crust!