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Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Ingredients
- 1 can condensed cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 1/2 to 2 cups cut-up rotisserie chicken
- 1 1/4 to 1 1/2 cups fresh or frozen chopped carrots, broccoli, and/or peas
- 1 refrigerated pie crust
Instructions
- Preheat oven to 375 degrees F. Grease a pie dish and set aside.
- In a large bowl, whisk together the soup and milk. Stir in the garlic salt and pepper. Add the chicken and veggies and stir to coat.
- Pour into the prepared pie dish. (For a creamier pot pie, use 1/4 cup less of both the veggies and chicken.) Top with the pie crust and cut slits in the center.
- Bake until the crust is golden, 55 to 60 minutes. Keep your eye on the pie. If the edges start to brown too quickly, cover the edges with foil. (Or, use one of these pie edge covers.
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 327Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 86mgSodium: 781mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 27g
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easy chicken pot pie recipe
What is a rotisserie chicken meal you ask? (I suppose, technically, I’m the one to pose the question.) It’s a quick, weeknight meal you can make using rotisserie chicken as a shortcut. This easy chicken pot pie recipes uses all kinds of shortcuts, too. It’s the quickest pot pie ever in the universe to make. Seriously. (And it’s freeze-able.)
Need another rotisserie chicken recipe? Try chicken and kale enchiladas with easy homemade enchilada sauce made from spaghetti sauce.
video how-tos
tips on making chicken pot pie
Some notes about the veggies in this easy chicken pot pie: You can use any you like, really.
Here, I use fresh, chopped broccoli and carrots and some frozen peas. There is no need to pre-cook or thaw the fresh or frozen vegetables.
To me, that’s just an extra time-consuming step. This pie is in the oven for almost an hour, so the veggies will be nicely cooked without those extra steps.
Another note about the creaminess factor: I like pot pie full of the fillings. Really full. For a creamier pot pie, use less chicken and vegetables.
You’ll note that I have a range of amounts to add in the pot pie. The point of all this is that it’s a versatile pot pie and you don’t have to be so exact with your chicken and veggie measurements.
more pot pie recipes
If you like this recipe, check out this smoky Chipotle chicken and kale pot pie. And for a lot more pot pie ideas, check out this roundup of 35 traditional and UNtraditional pot pies.
how to make easy chicken pot pie
you will need:
- 1 can condensed cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 1/2 to 2cups cut-up rotisserie chicken
- 1 1/4 to 1 1/2 cups fresh or frozen chopped carrots, broccoli, and/or peas
- 1 refrigerated pie crust
Preheat oven to 375 degrees F. Grease a pie dish and set aside.
In a large bowl, whisk together the soup and milk. Stir in the garlic salt and pepper. Add the chicken and veggies and stir to coat. Pour into the prepared pie dish. (For a creamier pot pie, use 1/4 cup lessof both theveggies and chicken.) Top with the pie crust and cut slits in the center.
Bake until the crust is golden, 55 to 60 minutes. Keep your eye on the pie. If the edges start to brown too quickly, cover the edges with foil. (Or, use one of these pie edge covers. I have one. It’s one of the few one-use gadgets I own that I love.)
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Ingredients
- 1 can condensed cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 1/2 to 2 cups cut-up rotisserie chicken
- 1 1/4 to 1 1/2 cups fresh or frozen chopped carrots, broccoli, and/or peas
- 1 refrigerated pie crust
Instructions
- Preheat oven to 375 degrees F. Grease a pie dish and set aside.
- In a large bowl, whisk together the soup and milk. Stir in the garlic salt and pepper. Add the chicken and veggies and stir to coat.
- Pour into the prepared pie dish. (For a creamier pot pie, use 1/4 cup less of both the veggies and chicken.) Top with the pie crust and cut slits in the center.
- Bake until the crust is golden, 55 to 60 minutes. Keep your eye on the pie. If the edges start to brown too quickly, cover the edges with foil. (Or, use one of these pie edge covers.
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 327Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 86mgSodium: 781mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 27g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
FAQs
Boneless, skinless chicken breasts (cut into cubes) are ideal for making classic chicken pot pie. This chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies.
What is the sauce made of in chicken pot pie? ›
The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.
Why do you not use a bottom crust on chicken pot pie? ›
I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.
How do you thicken a pot pie filling? ›
Stir a tablespoon of cornstarch into 2 tablespoons of cold water and add it to your filling mixture to thicken it.
Does chicken pot pie contain potatoes? ›
Vegetables: A top-of-the-line potpie is filled with tender, colorful veggies. This recipe uses potatoes, carrots, frozen peas and corn. Cream sauce: The creamy sauce starts with a roux, which is a combination of butter and flour that thickens the sauce.
What is the difference between chicken pie and chicken pot pie? ›
In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.
What is the sauce made of in chicken pot pie without? ›
Milk and Chicken Broth: These two liquids when added to the flour mixture, make a sauce that is just the right consistency.
How do you keep the bottom crust of a chicken pot pie from getting soggy? ›
Brush the Bottom with Corn Syrup or Egg White
Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.
How do you thicken pot pie sauce? ›
If for some reason your sauce is not as thick as you want it to be, you can always use cornstarch as a thickener. Start with about a tablespoon, and dissolve it in a bit of water, and add it to the sauce. Cook over medium heat until your sauce begins to quickly thicken.
What makes chicken pot pie unhealthy? ›
Did you know an average restaurant portion of chicken pot pie has over 900 calories, 60 grams of fat and more than a days worth of sodium? Yeah, that's A LOT. Many often have 10-plus grams of trans fat, too -- thanks to pastries made with partially hydrogenated shortenings.
Get a head start with Pillsbury Deep Dish Pie Crusts. These premade crusts can be found in the frozen section of the grocery store. These premade pie crusts brown up evenly in the oven. The result is a tender and flaky crust.
Why is my chicken pot pie too much liquid? ›
Watery filling
Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.
Can you refrigerate uncooked chicken pot pie before baking? ›
Make Ahead Instructions: The filling for chicken pot pie can be made 1 day in advance; cover and chill in the refrigerator. Fill your crust and bake the next day, as directed. Leftover chicken pot pie will last in the fridge for up to 5 days, stored in an airtight container.
What country is chicken pot pie from? ›
The recipe for chicken pot pie originated in England, but what makes Pennsylvania Dutch country pot pie so different from others is the noodles. Bott boi noodles are square egg noodles that came from German and British traditional cooking styles.
How can I improve my pie filling? ›
Enhance Flavor with Spices: Adjust the flavor with spices and seasonings. For apple pie filling, add cinnamon, nutmeg, or a pinch of cloves to achieve a homemade taste. Simmer the filling with these spices for a few minutes to meld the flavors.
Is a chicken pot pie healthy or unhealthy? ›
Did you know an average restaurant portion of chicken pot pie has over 900 calories, 60 grams of fat and more than a days worth of sodium? Yeah, that's A LOT. Many often have 10-plus grams of trans fat, too -- thanks to pastries made with partially hydrogenated shortenings.
Does chicken pot pie contain eggs? ›
File this chicken pot pie recipe under “food hug.” Chicken, potatoes, vegetables, and hard-boiled eggs are enveloped in a warm and savory, silky and creamy pie filling that's so tasty, we could spoon that all up as-is in soup form.
Is chicken pot pie good for the stomach? ›
A warm chicken pot pie might feel just right on a chilly day, but it can also do a number on your stomach. This seasonal food favorite is often loaded with fat, a common IBS trigger. The wheat in the crust is a source of the fermentable fiber fructans, says Scarlata.
Does chicken pot pie contain dairy? ›
Chicken pot pie usually contains dairy because it is typically made with milk or heavy cream and both the filling and crust contain butter.
