Chicken Pot Pie(Easy)
A hearty chicken pot pie featuring tender chicken, creamy filling, and flaky crust, perfect for comforting family dinners or cozy gatherings.
Ingredients
Instructions
- Cut meat off chicken breasts and stir-fry in oil for about 10 minutes.
- Add salt and pepper to taste.
- In a bowl, combine cream of chicken soup, drained Veg-All, and 1/3 cup water. Mix well.
- Fold in the drained cooked chicken.
- Divide the mixture equally into two deep-dish pie crusts.
- Cover each with a regular pie crust, cut slits in the top.
- Bake at 350°F for about 25 minutes until golden.
Tips & Substitutions
For a shortcut, rotisserie chicken can be used instead of cooking fresh chicken. If you prefer a creamier filling, add a splash of milk or sour cream to the soup mixture. Don’t hesitate to customize with your favorite vegetables or herbs, like thyme or rosemary, for added flavor. This dish is a true Lunch Time Favorite that can be made ahead and frozen.
Serving Suggestions
Serve the chicken pot pie with a side salad or steamed vegetables for a complete meal. A light vinaigrette works well to balance the richness of the pie. For a comforting touch, pair it with a warm biscuit or bread. This dish also makes a great centerpiece for a family gathering or casual dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in a preheated oven at 350°F for about 20-25 minutes or until heated through. If freezing, wrap tightly with plastic wrap and foil; it can be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pot Pie(Easy) contains roughly 2265 calories, with 45g protein, 11g carbohydrates, and 229g fat. It is an excellent source of protein (91% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 Veg-All?
Absolutely! Frozen mixed vegetables work perfectly in this recipe. Just make sure to thaw and drain them before adding to the soup mixture to avoid excess moisture, which can make the filling too watery.
How can I make this recipe gluten-free?
To make a gluten-free chicken pot pie, use a gluten-free pie crust and ensure that the cream of chicken soup is gluten-free. You can also make your own cream of chicken soup using cornstarch instead of flour as a thickening agent.
Can I prepare this dish ahead of time?
Yes! You can prepare the filling and store it in the refrigerator for up to 24 hours before assembling the pie. Alternatively, you can assemble the entire pie and refrigerate it, then bake it fresh when you’re ready to serve.
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).