Easy Chicken Pan Pie
A comforting chicken pot pie-inspired dish featuring tender chicken, mixed vegetables, and savory sage in a creamy broth, perfect for a hearty family dinner.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease a 2-quart baking dish.
- Place diced cooked chicken and frozen mixed vegetables in the baking dish.
- Stir in undiluted cream of chicken soup, chicken broth, diced onion, and cooked potatoes.
- Add sage and pepper to taste and mix well.
- Bake in the preheated oven for about 30 minutes until heated through and bubbly.
Tips & Substitutions
For added flavor, consider using rotisserie chicken instead of plain cooked chicken. You can also swap the frozen mixed vegetables for your favorites, such as peas or corn. If you prefer a creamier texture, add a splash of milk or sour cream to the mixture. This dish is similar to Easy Chicken And Stuffing Casserole, which can inspire additional variations.
Serving Suggestions
Serve the Easy Chicken Pan Pie with a fresh green salad or crusty bread for a complete meal. This dish pairs well with a light vinaigrette to balance the richness. For a heartier option, consider pairing it with Old Fashioned Cabbage Soup for a comforting dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pan pie in the oven at 350°F until heated through, approximately 20-25 minutes. You can also microwave individual portions, but for best results, use the oven to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Chicken Pan Pie contains roughly 1210 calories, with 20g protein, 164g carbohydrates, and 53g fat. It is an excellent source of vitamin C (76% of the Daily Value), potassium (74% of the Daily Value), and vitamin A (68% of the Daily Value). Note that it is relatively high in sodium, at 947mg per serving (41% 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 raw chicken in this recipe?
Using raw chicken is not recommended, as this recipe requires cooked chicken for the best texture and flavor. If you have raw chicken, it's best to cook it first, season it, and then dice it before following the recipe.
What can I substitute for cream of chicken soup?
If you don't have cream of chicken soup, you can substitute it with a homemade mixture of equal parts cream and chicken broth thickened with flour or cornstarch. Alternatively, use a can of cream of mushroom soup for a different flavor profile.
Can I make this dish ahead of time?
Yes, you can prepare the chicken pan pie ahead of time. Assemble the ingredients in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, simply preheat the oven and follow the baking instructions.
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).