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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 wore 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 still 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 that 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 just as good as a true from-scratch pot pie.
Note: 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 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.
Another note: If you've got to start off by stewing a chicken, you might as well just make a pot pie from scratch.This recipe makes use of any already cooked chicken you might have in your refrigerator. 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.
- 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
- 2 tablespoons cornstarch, if needed, to thicken
- 1 package refrigerated pie crust
- Dice onion into approximately 1/4-inch pieces.
- In a stock pot or large sauce pot on medium heat, saute onion in butter until onions are clear and tender.
- Stir in chicken broth, cream of chicken soup and cream of onion soup. Stir until blended.
- Stir in chicken, potatoes, carrots, corn, peas, 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 into the filling to thicken.
- 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. This will catch drips and help keep your oven clean.
- Ladle or pour hot chicken filling into the crust until the pan is filled. The amount of chicken mixture will exceed what your pan will hold. Depending upon how much filling you have left over, you can fill another pie on the spot, cool and freeze the filling for another pie on another day, or bake a casserole dish of the hot filling topped with refrigerated biscuits.
- Cover the pie with the second pie crust circle. Crimp top and bottom crust edges together. Use a butter knife to make several slits in the top crust of the pie.
- Bake at 350 for approximately 55 minutes. Allow pie to sit for about 10-15 minutes before serving.
More quick and delicious weeknight suppers
The benefits of eating dinner together as a family are widely documented. I try my best to have family dinners as often as possible, and find that having a good selection of tried-and-true recipes that are quick and delicious really helps me get dinner on the table on nights when I'd rather not deal with it. Here are some of my family's favorites: