Cassie'S Chicken Pot Pie "Quick 'N Easy"
A quick and easy chicken pot pie with creamy filling and flaky crust, perfect for busy weeknights and comforting family dinners.
Ingredients
Instructions
- Mix all canned ingredients and pour into one pie crust.
- Top with the remaining pie crust.
- Bake until the crust is golden brown at 375°F.
- Let set about 15 minutes before serving.
Tips & Substitutions
To enhance the flavor, consider adding herbs like thyme or rosemary to the filling. For a creamier texture, mix in some sour cream or Greek yogurt with the cream of chicken soup. If you don’t have Veg-All, you can substitute with frozen mixed vegetables. This recipe is also great with leftover rotisserie chicken, making it even quicker to prepare.
Serving Suggestions
This chicken pot pie is hearty on its own, but pairs beautifully with a simple side salad or steamed vegetables for a balanced meal. For a comforting dinner, serve with a warm slice of bread. You might also enjoy it alongside a bowl of Michael'S Chicken Noodle Soup for a cozy night in.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or warm the entire pie in the oven at 350°F until heated through, about 15-20 minutes. Cover with foil to prevent the crust from burning.
Nutrition & Diet Analysis (per serving)
Each serving of Cassie'S Chicken Pot Pie "Quick 'N Easy" contains roughly 710 calories, with 13g protein, 89g carbohydrates, and 34g fat. It is an excellent source of iron (32% of the Daily Value) and protein (26% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1362mg per serving (59% 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 vegetables instead of canned?
Yes, frozen vegetables are a great substitute! Just make sure to thaw and drain them well before mixing into the pie filling to avoid excess moisture. This can help maintain the desired texture of the pie.
How can I make this recipe gluten-free?
To make this chicken pot pie gluten-free, use a gluten-free pie crust. There are many store-bought options available, or you can make your own using gluten-free flour. Ensure that the cream of chicken soup and any canned ingredients are labeled gluten-free as well.
Can I make this ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day in advance. Just store it in the refrigerator before baking. When you're ready to bake, let it come to room temperature for about 30 minutes, then follow the baking instructions as usual.
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).