Chicken Pot Pie

Talk about an easy dinner!  One pot to clean up and very little prep time to get this Chicken Pot Pie on the dinner table. To me, it’s the perfect solution to a quick, delicious homemade dinner. Some of you may remember the days when you would put a frozen pot pie in the oven and wait for what seemed like hours only to take that first bite and scorch your tongue….well, this is not that pot pie!! A couple of things make this a quick go to dinner: first, I use a store cooked rotisserie chicken and second, I use a pre-made, refrigerated pie crust. Judge me if you want but sometimes you need shortcuts in life!!

In a large stock pot, melt the butter and saute the carrots, celery, onion, garlic and spices. Cook for 5 minutes, or until the vegetables soften. Add the  frozen peas, cooked chicken, mushroom soup and water and stir to blend. Cook over low-medium heat for 5-10 minutes. Remove from heat and pour the mixture into a pie plate letting it cool for a few minutes (helps if the filling is not piping hot when putting the uncooked pie crust on top).  Fold the pie crust over the filling and crimp the edges. Poke a few holes in the crust to vent and brush the egg wash over entire crust. Place the pot pie on a cookie sheet and bake in a preheated 375º oven for 30 minutes (or until crust is golden brown). Now dig in!! I promise you won’t scorch your tongue.

Ingredients:

2 tbsp butter
½ cup carrots, diced
½ cup celery, diced
½ cup yellow onion, diced
2-3 garlic cloves, crushed
1 tsp parsley
1 tsp basil
1 tsp salt
1 tsp black pepper
½ cup frozen peas
2 cups cooked chicken, cut into bite size pieces
1 can cream of mushroom soup
1 can water
1 pie crust
egg wash (1 egg whisked with 2 tbsp water)

Serves six

Tips for Success

This pot pie is all about shortcuts, but a few small steps make it taste like you fussed all afternoon. Do not rush the first step. Letting the carrots, celery and onion soften in the butter builds a lot of flavor. And as I said, let the filling cool a bit before adding the crust so it does not melt and get gummy.

• Use a deep dish pie plate if you have one. It gives the filling more room and helps keep it from bubbling over.
• Always set the pie plate on a cookie sheet. Any drips land on the sheet instead of the bottom of your oven.
• Let your refrigerated crust sit on the counter for about 15 minutes before unrolling so it does not crack.
• If the edges of the crust brown too quickly, cover them loosely with strips of foil.
• Let the pot pie rest for 10 minutes after baking. The filling thickens up and is much easier to serve.

Ingredient Swaps and Variations

Leftover roast turkey is a perfect swap for the chicken, especially after a holiday dinner. Cream of chicken or cream of celery soup works in place of the cream of mushroom. You can use chicken broth instead of water for an even richer filling. Add some diced potatoes, green beans or corn along with the peas, or stir in a little fresh thyme. For a different topping, try a sheet of puff pastry or a layer of drop biscuits.

Make Ahead and Storage

Make the filling up to a day ahead and keep it covered in the refrigerator. When you are ready, pour it into the pie plate, top with the crust and bake. Since the filling is cold, it may need about 10 extra minutes in the oven.

Leftovers keep covered in the refrigerator for 3 to 4 days. Reheat individual slices in a 350 degree oven until the filling reaches 165 degrees F, which keeps the crust crisp. The microwave is faster but the crust will soften. Baked pot pie can also be frozen, well wrapped, for up to 3 months.

What to Serve With It

Pot pie is a complete meal on its own, but a simple green salad or some steamed green beans make it feel extra special. In the fall, a side of cranberry sauce is a fun touch.

Frequently Asked Questions

Do I need a bottom crust?

Nope! This is a top crust pot pie, which means less work and no soggy bottom.

Can I use raw chicken?

This recipe is designed for cooked chicken. If you start with raw chicken, cook it fully first until it reaches 165 degrees F, then cut it into bite size pieces.

Mandy

Chicken Pot Pie

A quick one pot chicken pot pie made with rotisserie chicken, vegetables and a creamy filling under a golden refrigerated pie crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 tbsp butter
• 1/2 cup carrots diced
• 1/2 cup celery diced
• 1/2 cup yellow onion diced
• 2 to 3 cloves garlic crushed
• 1 tsp parsley
• 1 tsp basil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup frozen peas
• 2 cups cooked chicken cut into bite size pieces
• 1 can cream of mushroom soup
• 1 can water use the empty soup can
• 1 refrigerated pie crust
• 1 egg whisked with 2 tbsp water for egg wash

Method

 

1. Preheat the oven to 375 degrees F.
2. In a large stock pot, melt the butter and saute the carrots, celery, onion, garlic, parsley, basil, salt and pepper for about 5 minutes, until the vegetables soften.
3. Add the frozen peas, chicken, mushroom soup and water and stir to blend.
4. Cook over medium low heat for 5 to 10 minutes.
5. Pour the filling into a pie plate and let it cool for a few minutes.
6. Lay the pie crust over the filling, fold and crimp the edges, and poke a few holes in the top to vent.
7. Brush the egg wash over the entire crust.
8. Set the pie plate on a cookie sheet and bake for 30 minutes, until the crust is golden brown.

Notes

Letting the filling cool slightly before adding the crust keeps the crust from getting gummy.