Best Easy Chicken Pot Pie Recipe Ever
Do you like easy recipes? I know I do. I especially like serving my family homemade yumminess and don’t mind time saving “Semi Homemade” recipes either. This is an all time family favorite recipe which was handed down to me by my Mother. When I say, “Best Easy Chicken Pot Pie Recipe Ever”, I mean to tell you it is! Look no further this is the recipe for you!
Simple Easy Ingredients
I’ve made this recipe for years. It is such an easy chicken pot pie recipe. There are only 7 ingredients. You may have them right now in your pantry, refrigerator or freezer. This recipe is versatile and you can add to, subtract from or use it as is. Now, how does that sound?
Chicken, Turkey, Beef or Pork Pot Pie
Yes, that’s right! Blend in any of these meats for mouth watering goodness. Make them up yourself or head to your local butcher for meats made in their rotisserie. How simple and easy is that? My favorite is the Best Easy “Chicken” Pot Pie Recipe Ever! Love rotisserie chicken for the seasoning and flavor. Just let the rotisserie chicken cool, then shred it, mixing white and dark meat together. In a pinch I’ve purchased packaged rotisserie. Didn’t I say it could be semi homemade? Well it can be. When time is limited, make it easy and semi homemade.
Easy Pie Crust or Make Your Own
For this tutorial I opted for packaged pie crust found in any refrigerator section in the grocery department. That’s super easy! If I have the time I’ll make up a batch of homemade pie crust. Do you have a recipe for homemade pie crust? Would you like a fantastic, “Good as Grandma used to make”, pie crust? I have just the recipe for you.
If you’re using packaged pie crust, as I did. Remove it from your refrigerator and allow it to warm slightly. I usually set it on the counter, set the oven to 375 degrees and gather my other ingredients together. I’ve often encountered cracking in the crust as I unroll it and found this minimizes and often eliminates that problem.
Out of the Can Easy
Condensed soup is your best friend and part of this recipe. The recipe calls for (2) two cans of cream of potato soup. Because I intended to photograph for this tutorial we increased our recipe to not only fill (1) one large pie plate but also (3) three small tart sized. We did this by adding (1) one can cream of chicken soup.
Mixing Up This Easy Chicken Pot Pie
Many times, I will make up roasted potatoes or have left overs from another meal. I’ll add those in and reduce or eliminate the (2) cans of cream of potato soup all together. Instead, I may add in; cream of celery, cream of chicken, or cream of mushroom condensed soup. This is such a versatile recipe and one you can mix up here and there to your own tastes or to what you currently have on hand.
Veggies for this Easy Recipe
The original recipe calls for (1) one can of mixed vegetables. I’m not a fan of canned veggies and over the years I’ve changed to fresh frozen veggies. You can easily add in any of your favorite veggies. Either, garden fresh, canned or fresh frozen veggies. If you have the time, make up some fresh veggies and add them in. If not, add in canned or frozen veggies. For our tutorial we added 1 ½ cups of fresh frozen sweet corn and 1 ½ cups fresh frozen mixed peas and carrots.
Combining the Ingredients
Using a large mixing bowl add in all the ingredients and fold gently together. Once you’ve combined the ingredients add in milk. The original recipe calls for ½ cup of milk. If you’re strictly following the recipe you’ll be good to go. In our case we added a full cup of milk. Adjust it according to taste, ingredients and recipe size. Mix all the ingredients gently together and set aside.
Pie Crust For This Delicious
Chicken Pot Pie
Whether you opt to make your pie crust from scratch or use ready made pie crust you’ll need to roll it out to fit your pie plate or oven safe container. I find the ready made crust too thick for my taste and will roll it out to a thickness in keeping with my own personal taste. I prefer a bottom and top crust. But, there have been times when I had a partial ready made box in the refrigerator and opted to just add a topper crust only. This is the Best Easy Chicken Pot Pie Ever because you can mix it up any way you’d like.
Place and fit your bottom crust into your pie plate. I will add an egg wash to the bottom of my bottom crust. I believe this prevents the ingredients from blending into the crust and making it soggy. No soggy bottoms here, lol. Using a spatula add in your combined ingredients into the pie crust lined pie plate. Once filled add your pie crust topper to finish off the pot pie. Be sure to use a fork or knife to prick holes into the upper crust to allow steam to disburse.
Egg Washing your Pot Pie
This step is optional. I always egg wash my pie crusts. The glossy sheen and golden crispiness is so beautiful and delicious. I crack one egg in a small mixing bowl, add in (1) one tablespoon of water and beat together until smooth and creamy. About 30 seconds to 1 minute. Using a kitchen brush apply the egg wash to the top pie crust.
Baking Your Easy Chicken Pot Pie
Place your Chicken Pot Pie into your preheated 375 degree oven for a total cook time of 45 minutes. 30 minutes into the cooking time I will cover the pie crust edges with foil. In our oven that’s the perfect amount of time and the crust is already a beautiful golden tone. Every oven is different and your time may vary. After covering the pie crust with foil I place it back into the oven for the remaining cook time of 15 minutes. After baking for 45 minutes remove the pot pie and allow to cool slightly on a cooling rack before serving, and enjoy!
Title: Best Easy Chicken Pot Pie Recipe Ever
Serves: 4 people
Favorite recipe from: Noni J (that’s what our children call my mom and their grandmother)
Preheat oven to 375 degrees
(1) One box Pillsbury Pie Crust
(2) Two cans Cream of Potato Soup
Note: Can substitute with Cream of Celery Soup and add canned potatoes or cooked fresh potatoes.
(1) One can mixed vegetables
Or canned peas and carrots or any left over vegetables.
(3) Three pieces cooked chicken, cut into cubes
Or any leftover chicken, turkey.
Note: We’ve used rotisserie chicken, pulled/shredded pork, pulled/shredded beef.
½ Cup of Milk
Mix the above ingredients together. Line pyrex dish (or pie plate) with crust. Pour mixture into the crust. Cover with top crust.
Bake for 45 minutes in 375 degree oven
Allow to cool before serving.
Final Thoughts About This “Best Easy Chicken Pot Pie Recipe Ever”
This is one of our ‘go to’ recipes because of its versatility and how easy it is to whip up. It’s a great anytime meal but, especially good during the cold winter months. I’ve always liked having fresh baked cornbread as a side dish.
We usually don’t add seasonings to this recipe. If we make up the chicken or purchase a rotisserie chicken we find the flavor delicious without additional seasonings. But, we may (usually not) add salt and pepper to taste during our meal. It is our personal preference and your tastes may vary.
Prepare now save for later
I’ve often made single serving sizes, (like the small tart sizes shown in the video and photography), I’ll wrap them carefully, freeze them and we will pull them out, defrost and bake them later. Great for when you know you are rushed for time or an event but, still want a home cooked meal. Check your dollar store, grocery store or …. For small or large sized foil pie pans.
We hope you’ll try and enjoy this recipe for years to come. It really is the Best Easy Chicken Pot Pie Recipe Ever and so delicious.
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