Quick & Easy Chicken Pot Pie
I am all about quick and easy dinners. Our afternoons are SO busy, and my favorite dinner recipes are the ones I can put together quickly, but are still yummy and healthy. 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. Quick & Easy Chicken Pot Pie is one of those! 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). 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. 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. 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. Out of six kids, I only have one that doesn’t like it, and that is a HUGE win in my book!
- 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.