Carol'S Easy Chicken Pot Pie
A quick and comforting chicken pot pie with creamy filling and flaky crust, perfect for a hearty family dinner or casual gathering.
Ingredients
Instructions
- Preheat oven and prepare pie shells according to package instructions.
- Mix together chicken, cream of chicken soup, drained Veg-All, salt, and pepper until well combined.
- Pour the mixture into one pie shell.
- Place the second pie shell on top and pinch the edges to seal.
- Bake until golden brown and heated through, about 30 minutes.
Tips & Substitutions
For a creamier filling, consider adding a splash of milk or sour cream to the mixture. You can also swap Veg-All with frozen mixed vegetables or fresh veggies like carrots and peas. If you're short on time, rotisserie chicken is a great substitute for cooking your own chicken. This recipe can be customized with herbs like thyme or rosemary for added flavor.
Serving Suggestions
Serve this delicious chicken pot pie with a simple green salad or steamed vegetables for a complete meal. It also pairs beautifully with a side of mashed potatoes for a comforting dinner. For a cozy family night, consider serving it alongside bread rolls or biscuits, making it a heartwarming experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions but be aware that the crust may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Carol'S Easy Chicken Pot Pie contains roughly 77 calories, with 3g protein, 8g carbohydrates, and 4g fat. It is an excellent source of vitamin C (44% of the Daily Value). Note that it is relatively high in sodium, at 835mg per serving (36% of the Daily Value).
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 use frozen chicken instead of fresh?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Alternatively, you can cook it from frozen in a pressure cooker or instant pot to save time. Just ensure it reaches the safe internal temperature of 165°F before mixing it into the pie.
What can I use instead of cream of chicken soup?
If you don't have cream of chicken soup, you can make a homemade version using chicken broth, milk, and a roux. Simply cook equal parts flour and butter, whisk in broth and milk until thickened, then season to taste. This will provide a similar creamy consistency for your pot pie.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, make sure to drain the Veg-All thoroughly before mixing it with the other ingredients. You can also pre-bake the bottom pie shell for about 10 minutes before adding the filling, which helps create a barrier against moisture.
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).