Easy And Fast Chicken Pot Pie
A quick, comforting chicken pot pie with creamy filling and flaky crust, perfect for weeknights and family dinners craving hearty flavors.
Ingredients
Instructions
- Mix the drained Veg-All, drained white meat chicken, and cream of chicken soup together in a bowl.
- Add salt and pepper or Mrs. Dash flavoring to taste.
- Pour the mixture into the bottom of a pie crust, preferably placed in a pie pan.
- Unfold the second pie crust and place it on top of the filling, pressing around the edge to seal.
- Cut a slit in the top crust to allow steam to escape.
- Bake in a preheated oven at 350°F for 35 to 40 minutes, until the top is golden brown.
- Let the pie stand for 5 minutes before cutting and serving.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or rosemary in the filling. If you don't have cream of chicken soup, you can substitute with homemade white sauce or a different cream soup. To save time, use rotisserie chicken instead of canned chicken. This recipe can also be customized with your favorite vegetables, making it versatile for various tastes.
Serving Suggestions
Serve the chicken pot pie with a simple side salad or steamed vegetables for a complete meal. It also pairs beautifully with a hearty soup like Great Vegetable Soup for a comforting dinner. You can also add a sprinkle of fresh parsley or thyme on top before serving for a touch of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave or cover the pie with foil and warm it in the oven at 350°F until heated through, about 15-20 minutes. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Easy And Fast Chicken Pot Pie contains roughly 644 calories, with 27g protein, 96g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (56% of the Daily Value), protein (54% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 916mg per serving (40% 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 make this chicken pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Cover it tightly and store in the refrigerator. Bake it just before serving for the best results.
What can I use instead of Veg-All?
You can substitute Veg-All with any frozen mixed vegetables, such as peas, carrots, and corn. Fresh vegetables can also be used, but they should be cooked slightly before adding to the filling.
Can I freeze chicken pot pie?
Absolutely! You can freeze the assembled, unbaked pie for up to 2 months. Wrap it tightly in plastic wrap and foil. When ready to bake, cook from frozen, adding about 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).