Quickest Of Quick Hot Chicken Pot Pie
A creamy, comforting chicken pot pie with a savory potato soup base, perfect for quick weeknight dinners or unexpected guests, featuring tender chicken and vegetables.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine the cream of potato soup, drained Veg-All, cooked diced chicken, milk, thyme, and pepper.
- Pour the mixture into one of the thawed pie crusts.
- Cover with the second pie crust or create a top crust, sealing the edges.
- Optionally, dot with oleo (butter or margarine) on top.
- Bake in the preheated oven for 40 minutes or until golden brown and bubbly.
Tips & Substitutions
For a quicker prep, consider using rotisserie chicken instead of cooking your own. If you prefer a different flavor, swap out the cream of potato soup for cream of chicken or mushroom. You can also add some frozen peas or corn for extra veggies. To enhance the flavor, try adding a dash of garlic powder or onion powder to the filling.
Serving Suggestions
This pot pie is a hearty meal on its own, but you can serve it with a simple side salad for a refreshing contrast. It also pairs nicely with crusty bread or biscuits for those who enjoy extra carbs. For a more complete dinner, consider serving it alongside a vegetable side, like steamed broccoli or green beans.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through. You can also microwave individual portions, but the crust may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Quickest Of Quick Hot Chicken Pot Pie contains roughly 69 calories, with 3g protein, 13g carbohydrates, and 2g fat. It is an excellent source of vitamin C (53% of the Daily Value) and iron (31% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
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 fresh vegetables instead of canned Veg-All?
Absolutely! Fresh vegetables can be used, but you'll need to cook them slightly before adding to the pie. Carrots, peas, and green beans work well. Just ensure they are tender so they blend nicely with the filling.
What if I don't have pie crusts?
If you’re out of pie crusts, you can make a quick biscuit topping or use puff pastry as an alternative. Simply roll out the dough and place it over the filling, sealing the edges as you would with a traditional crust.
Can I freeze the pot pie for later?
Yes, you can freeze the assembled pot pie before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed. This is a great make-ahead option for busy nights!
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).