Quick & Easy Chicken Pot Pie
Â
Quick & Easy Chicken Pot Pie
I am all about quick and easy dinners. Â Our afternoons are SO busy, and my favorite dinner recipes are the ones I can put together quickly, but are still yummy and healthy. Â Over the years I’ve collected recipes that are tried-and-true, ones that I rely on often, and ones that I know I can whip up quickly. Â Quick & Easy Chicken Pot Pie is one of those! Â A dear friend shared this with me many years ago, and it’s still a family favorite.
To make this recipe even faster, you can use a shredded roast chicken, but I usually bake it or boil it (if it’s frozen). Â I also like to put a bunch of chicken in the crockpot, then shred and freeze it so I can pull it out anytime I need it. Â It also uses Cream of Potato soup, which acts as the base, and eliminates the need for peeling and chopping potatoes. Frozen mixed vegetables and spices round out the filling ingredients, and a refrigerated Pillsbury pie crust goes on top.
If I have the chicken ready, this can be in the oven within 5 minutes! If I’m boiling/baking it, it’s about 30 minutes, but most of that time I can be doing something else. Â This is also a great recipe to put together in the morning, or even the night before, then have it ready to pop in the oven.
We had it for dinner this weekend, and my kids requested a “W” on top, instead of the normal vents. Yep–we’re getting fancy around here. :) I made two pie pans, and we had zero leftovers. Â Out of six kids, I only have one that doesn’t like it, and that is a HUGEÂ win in my book!
Ingredients
- 1 double pie crust, I use Pillsbury
- 2 cans Cream of Potato soup
- 1 c. frozen mixed vegetables
- 2-3 chicken breasts, cooked and cubed
- Thyme
- Sage
- Salt & pepper
Instructions
- Mix the last 6 ingredients together (herbs and seasonings to taste).
- Press bottom crust into pie pan.
- Place filling inside pie crust.
- Top with other crust, seal and flute edges.
- Cut slits into the top of the crust.
- Bake at 350 degrees for 45 minutes, or until crust is golden brown.
- Cover crust edges with aluminum foil for first 20-25 minutes, then remove.
- OPTION: I need two pies for my family, so I double all the ingredients except the pie crust. I place the filling in a 9x13 pan, then use both pie crusts on the top, overlapping a bit as necessary. I flute the edges, and bake for about 10 minutes more.
More recipes you might like…
- How to Make the Perfect Caramel Apple + Caramel Recipe
- Chocolate Chip Pumpkin Bread
- Cinnamon Sugar Muffins
- Homemade Hot Chocolate with Peppermint Cream
Does this freeze well? I want to make ahead for thanksgiving week when I have lots of famy in town. Also, does the bottom crust get soggy? Thank you.
Hi, Vicki! I’ve never frozen it, so I can’t be absolutely sure, but I definitely think it’s worth a try. If you’re going to freeze it, I would probably omit the bottom crust. If you try it, let me know how it works!!
As far as the soggy crust, I’ve never had a problem with it, but it’s been awhile since I’ve used a top and bottom crust. I usually just do the top crust–which eliminates the possibility all together! My family actually prefers it that way, and since there are a lot of us, it makes it so that I don’t have to buy two sets of pie crust, and I save money.
And Thanksgiving…I can’t believe it’s coming up so quickly! You’re smart to start now! xoxo
This recipe is a keeper! Thanks.
You are so welcome!!!! xoxo
I’ve frozen them cooked and uncooked to cook later and they always taste the same! My kids adore it and they are both college age. My recipe is pretty much the same but instead of potato soup, I use a white sauce.
Good to know, thank you!!! I love it with a white sauce too–when I have more time I do it that way. They’re both so yummy!! Thanks so much for stopping by!!! xoxo
Thank you for this recipe!! It only took 10 minutes to assemble and get into the oven and my family loved it. I think I will be making this once a week throughout the winter. My husband loves pot pies, but I have never made one from scratch as it seemed so time consuming. This recipe really made my day–thanks for sharing.
YAY! So glad you loved it too! xoxo
Do you have a preferred brand of cream of potato soup you use? Is it condensed (such as Campell’s) or a ready-to-eat soup (such as Progresso)? Thank you for your time :)
I use condensed soup–Campbell’s Cream of Potato! I’ll update the recipe to clarify–thank you!