Denise'S Pot Pie
Denise's Pot Pie combines creamy chicken, vegetables, and savory herbs under a flaky pie crust, perfect for comforting family dinners or cozy gatherings.
Ingredients
Instructions
- Saute chopped onion and chopped celery in oil until tender.
- Boil chicken breasts for 15 to 20 minutes, then chop into fine pieces or shred.
- In a bowl, mix together cream of chicken soup, cream of potato soup, milk, cooked chicken, peas and carrots, salt, and pepper.
- Grease a 1.5 to 2-quart dish with cooking spray or oil.
- Fit one pie crust into the dish to make the bottom crust.
- Pour the mixture into the pie crust.
- Cover with the second pie crust, flute the edges to seal, and pierce the top with a fork or cut decorative holes.
- Bake in a 400°F oven for 20 to 25 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider adding garlic or thyme when sautéing the onion and celery. If you're short on time, rotisserie chicken can be a great substitute for boiled chicken breasts. You can also swap the cream soups for homemade versions or use low-fat alternatives to lighten the dish. For a twist, add some cheese for extra creaminess, similar to the flavors in Quickie Chicken Divan.
Serving Suggestions
Serve the pot pie with a simple green salad or steamed vegetables for a balanced meal. It pairs well with mashed potatoes or crusty bread to soak up the filling. For a comforting dinner, consider serving it alongside other comforting chicken recipes like Baked Chicken Romanesque.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in a preheated oven at 350°F until heated through, about 15-20 minutes. You can also microwave individual portions, but be aware that the crust may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Denise'S Pot Pie contains roughly 740 calories, with 18g protein, 93g carbohydrates, and 34g fat. It is an excellent source of vitamin A (50% of the Daily Value), protein (36% of the Daily Value), and iron (35% of the Daily Value), and a good source of calcium and vitamin C. 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 canned peas and carrots?
Absolutely! Frozen peas and carrots work well and can add a fresher taste to the pot pie. Just thaw them before mixing with the other ingredients to ensure even cooking.
What can I do if I don't have pie crusts?
If you’re out of pie crusts, consider using puff pastry or making a biscuit topping instead. Alternatively, you can layer the filling in a greased casserole dish and top with breadcrumbs for a crunchy finish.
How can I make this pot pie vegetarian?
To make a vegetarian version, substitute the chicken with cooked mushrooms or lentils and use vegetable broth in place of the cream soups. This will still give you a hearty and satisfying dish without the meat.
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).