Easy pot pie with cream of chicken soup

I doubled the recipe and added 1 can of Campbell's Cream of Celery. Instead of cubes I added the chiken gel. I also added fresh veggies like carrots, green beens, celery and frozen peas. I also put a crust at the bottom. Being single, I make individual pies and freeze them. Put them in the oven at 375-400 for 35- 45 minutes. Depending on your oven

Nutrition Information

610 Calories, 32g Total Fat, 26g Protein, 54g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories610Calories from Fat290

Total Fat32g49%Cholesterol85mg28%Sodium910mg38%Total Carbohydrate54g18%

Dietary Fiber3g12%Sugars4g

Vitamin A30%30%Vitamin C6%6%Calcium6%6%Iron15%15%

Exchanges:

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This homemade chicken pot pie is the ultimate comfort food! It’s packed with juicy chicken, vegetables, and a creamy sauce and topped with a flaky, golden pie crust.

Best of all – the entire meal can be prepped in just 10 minutes! After that, simply pop it in the oven and you’ve got classic comfort food for the whole family.

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Easy Chicken Pot Pie

This chicken pot pie is so easy to make, it only calls for 6 ingredients and 4 simple steps!

Plus, the oven does most of the work. 

All you’ll need is to combine the ingredients, pour them into a pie plate, and pop it in the oven. That’s it – it won’t even take longer than 10 minutes.

What’s crazy is despite how ridiculously easy the recipe is, it makes such a scrumptious homemade chicken pot pie, crust and all.

It looks, smells, and tastes as if you worked hard on it, but you’ll barely work at all!

Ingredients for Chicken Pot Pie

For the Filling: 

• Condensed Cream of Chicken Soup – serves as the creamy gravy the chicken and vegetables are covered in. 
• Mixed Vegetables – Just get a bag of frozen vegetables instead of chopping up fresh ones. It’s a total time-saver! 
• Chicken or Turkey – No need to cook from scratch. Rotisserie chicken or leftovers will do. You can either shred the meat or slice it into cubes. 

For the Crust:

• All-Purpose Baking Mix – The base of the crust that gives it structure.
• Milk – saturates the baking mix and turns it into a dough.
• Egg – for binding the baking mix and milk.

Tips For Making the Best Chicken Pot Pie

• Instead of just one, you can also double the crust such that your pie has one on top and one at the bottom. It will give your pie an additional layer of bread that will soak up the sauce nicely. Double the crust, double the goodness!

• To save time, you can always use a store-bought crust. Guilty as charged.   

• Make your pie even richer and more delectable by adding ¾ cup of cheddar cheese. It’s amazing how one ingredient can transform an entire meal!

• Make the sauce even more flavorful by adding some cooked onion, garlic powder, parsley, rosemary, thyme, Italian herbs, salt, and pepper. These common pantry seasonings make for an out-of-this-world gravy!

• People normally use leftover chicken for their chicken pot pie, but if do not have any, you can use shredded rotisserie chicken instead. Plus, it’s an easy way to save time.

• Just because the recipe has ‘chicken’ in its name does not mean you should only limit yourself to that protein. You can use leftover turkey to make this dish, as well! 

• Speaking of modifications, here is a great way to give your pie an earthy flavor: add some mushrooms to the filling! 

• In addition to the cream of chicken soup, you can also add cream of mushroom, celery, or potato soup. All of them add more flavor to the pie, so choose whatever combination you prefer.

• And while this dish is based on a Campbell recipe, you can also totally ditch the canned chicken soup (sorry, Campbell!) and make your own gravy instead. To make, combine half-and-half, flour, chicken broth, salt, pepper, and thyme over medium-low heat. Cook until the gravy is thick and simmer for 10 minutes. 

• Brush the top crust with some egg wash for a golden brown pie.

What to Serve with Chicken Pot Pie

I know I said that chicken pot pie is by itself a complete meal, but why not transform this simple dinner into a lip-smackingly good feast. There are many flavors that go well with this dish, you will never run out of things to pair it with. Here are some of my favorite options:

• Cranberry sauce gives this meal a Thanksgiving feel anytime of year. But I’m not talking about that dreadful stuff from the can. You can whip up fresh, homemade cranberry sauce in no time.

• A light salad with vinaigrette is an excellent way to counter-balance the richness of the pie.

• Roasted broccoli is another side that will lighten up your heavy entree. Give the veggies extra flavor by coating them with lots of Parmesan cheese.

• Sweet potatoes give a nice contrast to your savory dinner. Simple and delicious.

• A creamy fruit salad pairs perfectly with chicken pot pie. It’s a classic savory and sweet combo.

• Want the ultimate comfort food? Pair your chicken pot pie with another classic: mac and cheese. Goes over especially well with the kids.

Can you Freeze Chicken Pot Pie?

Sure you can! That’s another thing I love about this recipe. You can make as many pies as your freezer can hold and simply bake or reheat them whenever you please. It is perfect for those days when you are just too exhausted (or lazy) to cook 🙂

Frozen chicken pot pies will last for 2-3 months in the freezer. So you can prepare lots of dinners ahead of time.

Of course, you can also refrigerate your pie. Will last for up to five days in the refrigerator. But if you’re like my family, it’s gobbled up long before then.

How to Make Chicken Pot Pie Ahead of Time

Simply follow all the steps in the recipe EXCEPT for putting it in the oven. You’ll need to freeze this uncooked. Cover the pie plate tightly and freeze. 

When you are ready to serve, bake the pie covered at 400 degrees Fahrenheit for 1 hour. Then, remove the cover and bake for another 45 minutes, or until the crust is golden brown.

You may also thaw the pie in the fridge overnight before baking it. After thawing, bake covered for 50 minutes. Then, remove the cover and bake for another 35 minutes or until the crust is golden.

How do you keep the bottom crust of chicken pot pie from getting soggy?

What is the sauce made of in chicken pot pie?

Why did my chicken pot pie turn out watery?

How do I thicken my chicken pot pie filling?