Bottomless Chicken Pot Pie
A comforting chicken pot pie with a creamy filling of chicken and vegetables, topped with a flaky crust—perfect for family dinners and cozy evenings.
Ingredients
Instructions
- Preheat the oven to 425°F.
- In a large bowl, combine the condensed cream of chicken soup, milk, cooked chicken breast, and thawed peas and carrots; mix well.
- Pour the filling mixture into a 9-inch deep-dish pie plate.
- Cover the filling with the refrigerated folded pie crust, pressing against the pie plate to seal and flute the edges if desired.
- Make several slits in the crust to create steam vents.
- Place the pie on a rimmed baking sheet and bake for 40 to 45 minutes, or until heated through and the crust is golden.
- Let sit for 5 minutes, then cut into wedges and serve.
Tips & Substitutions
For a creamier filling, consider adding a tablespoon of sour cream or Greek yogurt. You can substitute the cooked chicken with diced turkey or even a plant-based protein for a vegetarian version. If you don't have frozen peas and carrots, any mixed frozen veggies will work. Use a homemade pie crust for a fresher taste or opt for a store-bought crust to save time.
Serving Suggestions
This Bottomless Chicken Pot Pie is best served hot, straight from the oven. Pair it with a fresh garden salad or steamed green vegetables for a well-rounded meal. For an extra layer of flavor, serve it with a side of homemade cranberry sauce or a dollop of apple sauce. It also goes great with crusty bread to soak up any delicious filling.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in an oven preheated to 350°F for about 15-20 minutes, or until heated through. Cover with foil to prevent the crust from over-browning. You can also microwave individual portions for quicker reheating, though the crust may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Bottomless Chicken Pot Pie contains roughly 410 calories, with 10g protein, 72g carbohydrates, and 10g fat. It is an excellent source of vitamin C (44% of the Daily Value), iron (37% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chicken pot pie in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. When ready to bake, simply assemble the pie with the crust and bake as directed. This can save time on busy days and allows the flavors to meld together nicely.
What can I use instead of cream of chicken soup?
If you need a substitute for cream of chicken soup, you can use a homemade version by mixing together chicken broth, milk, and a bit of flour to thicken it. Alternatively, a can of cream of mushroom soup or even a vegetable cream soup can work as a suitable replacement.
Is it possible to freeze the pot pie?
Absolutely! You can freeze the assembled but unbaked pot pie for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil. When you're ready to bake, there’s no need to thaw; just add an additional 10-15 minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).