Quickie Pot Pie
A quick and hearty chicken pot pie with creamy filling, vegetables, and cheesy crust, perfect for a comforting family meal or weeknight dinner.
Ingredients
Instructions
- Put the bottom pie crust in a 9 x 13-inch casserole dish.
- Place 3 slices of cheese on the crust.
- Mix the chicken, soups, milk, and Veg-All in a bowl.
- Pour the mixture into the casserole dish over the crust.
- Top with remaining cheese and the second pie crust.
- Bake at 375°F for approximately 35 minutes until golden brown.
Tips & Substitutions
For a twist, consider adding frozen peas or carrots for extra veggies. If you don’t have chicken, turkey or even a can of chickpeas can work well as substitutions. Using homemade pie crusts can elevate the dish, but the ready-made option saves time. To enhance flavor, add herbs like thyme or rosemary to the mixture.
Serving Suggestions
Serve the Quickie Pot Pie with a fresh side salad or some steamed green beans for a complete meal. A drizzle of hot sauce can add a spicy kick if desired. This dish pairs beautifully with Easy Stuffing, making it perfect for family gatherings or a cozy dinner at home.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, about 20 minutes. Microwaving is faster, but the crust may lose its crispness. Consider warming it in the oven for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Quickie Pot Pie contains roughly 634 calories, with 28g protein, 68g carbohydrates, and 28g fat. It is an excellent source of protein (56% of the Daily Value), iron (39% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1374mg per serving (60% 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 refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's cold from the fridge.
What can I use instead of cream of chicken soup?
If you don’t have cream of chicken soup, you can substitute with an equal amount of cream of celery soup or a homemade white sauce. This will still give you a creamy texture while adding a different flavor profile.
Is there a vegetarian option for this recipe?
Absolutely! You can replace the chicken with a mix of your favorite beans, lentils, or even mushrooms for a hearty vegetarian pot pie. Use vegetable broth instead of milk for the filling and ensure your pie crust is meat-free.
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).