Name: Chicken Pot Pie
Cook time: 1 h
Total time: 1 h
Yield: 2 pies - 8 servings per pie
Cuisine: Comfort Food
Ingredients: 2 cups cooked, shredded chicken (use a rotisserie chicken if you want to make it easier on yourself); 2 cans cream of chicken soup; 1 cup chicken broth; 4 pie crusts (I use 2 of the refrigerated rolled ones and 2 of the frozen ones in the pie tins); 16oz frozen diced hashbrown potatoes; 12oz Frozen veggies - peas, carrots, corn, green beans - whatever you prefer; 1/4 cup diced onion (optional); Salt and pepper to taste

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The Ultimate Comfort Food Series is gaining a new recipe today! Check out my easy chicken pot pie recipe below. And in case you missed them, here are the previous comfort food series entries: Taco Pizza, Lasagna, and Homemade Mac and Cheese.

easy homemade chicken pot pie with pie crust

Chicken pot pie. Just those words alone exude the soothing contentment of warmth and coziness.

Who would have thought that it’s so simple to find a recipe for easy chicken pot pie made with pie crust?

I grew up on the tiny frozen pot pies made by that famous brand. And they were always yummy, of course. But one day, as I often times do, I got it in my head that I wanted to make a chicken pot pie from scratch.

And as usual, I searched through many recipes and created my own. I came up with a pot pie recipe that’s yummy and creamy yet so simple to put together.

A Few Tips

slice of easy chicken pot pie with pie crust — Photo by star5112 on Foter.com / CC BY-SA

You can bake, boil, or roast your chicken if you have chicken breasts on hand. Or if you want to make it easier on yourself, you can grab a rotisserie chicken from the grocery store and shred it up to put in the pie. Another option would to be use canned chicken. I’ve never used it for a meal, but I do put it in my buffalo chicken dip, and it works just fine. Just rinse it off after you drain it. (Trust me on that one…)

It does use cream of chicken soup. That’s part of what makes it so easy. But if you don’t care for the canned, condensed version, check out this recipe for homemade cream of chicken soup from A Southern Mom.

Or if pre-made pie crusts aren’t your thing, feel free to sub in your favorite pie crust recipe. That would work well and would taste great. But like I often say, I try to make things simple for myself. And pie crusts are not simple for me.

The hardest part of making this easy chicken pot pie recipe really is waiting for it to come out of the oven so you can eat.

Gooey inside of easy chicken pot pie with pie crust — Photo by stevendepolo on Foter.com / CC BY

This recipe is creamy and delicious. And it makes two pies so you can have one for dinner tonight and freeze the other for an easy meal another time.

Or let the comfort food do its job and comfort. Give it to a family with a new baby or someone having a rough time. They would appreciate the thoughtfulness and the yumminess without having to plan and prepare a full meal. (For more ideas for thoughtful gifts for families with new babies, check out this post!)

Chicken Pot Pie

February 28, 2019

by Meghan | Grace, Laughter, and Coffee

Cuisine Comfort Food

Category Recipes

Persons

Serving Size

1 slice

Cook Time

1 hour

Total Time

1 hour

Notes

(If you’re only baking one at a time, cover the second pie with plastic wrap and aluminum foil, write temp and directions on foil, and freeze. This is a perfect freezer meal!!)

Ingredients

2 cups cooked, shredded chicken (use a rotisserie chicken if you want to make it easier on yourself)
2 cans cream of chicken soup
1 cup chicken broth
4 pie crusts (I use 2 of the refrigerated rolled ones and 2 of the frozen ones in the pie tins)
16oz frozen diced hashbrown potatoes
12oz Frozen veggies – peas, carrots, corn, green beans – whatever you prefer
1/4 cup diced onion (optional)
Salt and pepper to taste

Instructions

Remove pie crusts from fridge and freezer and let thaw. (Takes around 15ish minutes)
Preheat oven to 375.
In a large bowl, mix together the soup and broth. Add the chicken, potatoes, veggies, and seasonings.
Once crusts are thawed, trim excess crust from the edges of the crusts in the pie tins. Add pie filling to crusts. Place the rolled crust on top and pinch the edges together so they’re sealed. Cut a couple slits in the tops as vents.
Place the pie you’re baking on a baking sheet and bake for 45 minutes to 1 hour, until the top is golden brown, and the filling is bubbling. (You’ll most likely be able to see it bubbling out of the vent slits.
Let sit for 5 minutes before serving.