Jill'S Chicken Pot Pie
Creamy chicken pot pie features tender chicken, mixed vegetables, and a savory sauce encased in flaky pie shells, perfect for comforting family dinners.
Ingredients
Instructions
- Pour the chicken and vegetable mixture into one pie shell.
- Cover with the second pie shell and crimp the edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Bake at 375°F (190°C) for 40 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider adding garlic or onion powder to the chicken mixture. If you prefer fresh vegetables, substitute the canned mixed vegetables with fresh carrots, peas, and corn. You can also use leftover rotisserie chicken for convenience. If you want a healthier option, use whole wheat pie shells or a crustless version. This dish is perfect for using up leftover chicken from Cider Basted Chicken.
Serving Suggestions
Serve this delicious pot pie with a crisp side salad or some steamed green beans for a well-rounded meal. You might also enjoy pairing it with crusty bread to soak up the creamy filling. For a comforting dinner, browse more American recipes that feature chicken, such as Heavenly Chicken Casserole. This dish is perfect for family gatherings or a cozy weeknight dinner.
Storage & Reheating
Store any leftovers 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 (175°C) for about 20-25 minutes or until heated through. If the crust starts to brown too much, cover it with foil to prevent burning. This dish can also be frozen before baking for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Jill'S Chicken Pot Pie contains roughly 107 calories, with 4g protein, 19g carbohydrates, and 3g fat. It is an excellent source of vitamin C (113% of the Daily Value), vitamin A (28% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2252mg per serving (98% 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 pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie in advance. Cover it tightly and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze the assembled pot pie unbaked, then bake it straight from the freezer, adjusting the baking time accordingly.
What can I use instead of cream of potato soup?
If you don't have cream of potato soup, you can substitute it with cream of chicken or cream of mushroom soup. For a homemade option, blend cooked potatoes with chicken broth and cream to achieve a similar consistency and flavor.
Can I add more vegetables to the pot pie?
Absolutely! Feel free to add your favorite vegetables such as diced potatoes, green beans, or bell peppers. Just ensure they are pre-cooked or chopped small enough to cook through during baking. Adding more veggies can enhance the dish’s nutritional value and flavor.
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).