Chicken Pot Pie - quick and easy!
Easy 30 Minute Meals
If you like easy 30 minute meals, you'll enjoy this easy chicken pot pie. It includes chicken, vegetables, and a savory sauce, all tucked into two pie crusts. This a super quick and easy recipe because almost all the cooking has been done for you. You don't have to cook the chicken, you don't have to steam the veggies, and you don't even have to make and roll out your own crust. This chicken pot pie recipe is also great for leftover chicken, or you could make a pot pie with leftover turkey, roast beef, or ground beef. All you have to do is combine the ingredients, add some seasonings, and bake them in the premade pastry shells. And when it comes to easy 30 minute meals, it can't get much simpler than this! And not only is it fast and easy to make, this chicken pot pie is also very tasty!
Best Chicken Pot Pie
My mama was great with chicken recipes, and she used to make the best chicken pot pie anywhere! Here in the Deep South, however, we usually just call it "chicken pie" instead of chicken pot pie. Mom was practically famous locally for both her chicken pie and her homemade biscuits. After she turned 80, she decided that she wanted her chicken pie and biscuits to be served after her funeral. She started making a big pie and a pan of biscuits and freezing them. She told me that when she died, I should take them out of the freezer and bake them. She said, “Won’t it be funny when folks come back to the house to eat after everybody leaves the cemetery, and they ask who made the chicken pot pie? Imagine the look on their faces when you tell them I made it!” Mom was a card! She decided that if she hadn’t died within six months of making and freezing the dishes, that we’d cook them and have a family dinner. Then she’d make fresh ones for the freezer. I’m not giving you mom’s old recipe for chicken pie. She made her own crust, her own broth, and her own white sauce, and she started with a whole chicken. I’m giving you a much quicker, easier version that’s almost as good as the original. You’re getting my version of easy chicken pot pie!
Chicken Seasoning
I like foods that are savory and/or spicy, so I often use a lot of herbs and spices. I really like chicken recipes, but poultry can be rather bland on its own. That’s easy to fix by using a variety of chicken seasoning. You’ve probably done enough cooking and eating to know which flavors you like best in the way of culinary herbs and spices, so don’t be afraid to do a little experimenting. Add your favorites to my chicken pot pie recipe!
Some of my favorite chicken seasonings include black pepper, white pepper, lemon pepper, cayenne, paprika, rosemary, summer savory, chives, garlic, thyme, parsley, sage, tarragon, and curry powder. Just recently, I became somewhat hooked on red curry powder. It’s awesome! If you want to add a little kick to my chicken pot pie recipe, sprinkle in some red curry.
I think one reason I've always liked chicken so much is because it takes on other seasonings well, if you know what I mean. Chicken recipes can easily be adapted to make subtle and not-so-subtle differences in flavors by using spices, herbs, and other seasoning ingredients. Remember - there's no right and wrong when it comes to flavoring your dishes. If you like the taste, then it's right!
Recipe for Chicken Pot Pie
With this recipe for chicken pot pie, you can use a can of mixed vegetables, like Veg-All, or you can use a can of peas and diced carrots, instead. If you wish, you can add a small can of sliced mushrooms, drained.
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Cook Time
Ingredients
- 2 frozen pie crusts, thawed
- 1 1/2 cups OR 12.5 oz can diced or chunked chicken
- 1 can Veg-All mixed vegetables, drained
- 1 can cream of chicken soup
- 1/4 cup dry sherry
- 2 teaspoons fresh rosemary
- 1 1/2 teaspoons fresh parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon rubbed sage
- salt and pepper, to taste
Instructions
- Thaw pie crusts. Place chicken in a large bowl. If you use canned chicken, drain the chicken first. Drain the can of vegetables. Add the vegetables to the chicken in the crust.
- Mix together the soup, the sherry, and the herbs and spices.Pour it over the chicken and vegetables.
- Turn the mixture into a pie crust.
- Place the other crust on top and seal. Cut slits in the top crust. OR cut the second crust into strips and make a lattice top.
- Bake at 425 degrees until the crust is golden brown, about 25 minutes.
- This is a quick and easy chicken pot pie that’s both delicious and nutritious. This recipe makes four generous servings as a main dish. Serve it with a glass of milk, and all four food groups are represented! You can reduce the amount of fat by using low-fat soup, or you can reduce the amount of sodium by using low-sodium soup, making it a healthier meal. Sometimes, instead of the mixed veggies, I use sliced cooked mushrooms. For a spicier version of pot pie, I might add onions, bell peppers, garlic, chopped jalapenos, and cayenne. Some folks, like my husband, don't really like the veggies in the pie, so I sometimes leave them out. If you decide to do that, just double the amount of chicken you use in your chicken pot pie.
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