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I love chicken. I will eat it in most forms. I especially love chicken when it is served piping hot in creamy gravy and a flaky crust. I am obsessed with chicken pot pie, and when you see how EASY it is to make, you sure will be too.
In case you are interested in a keto meal plan, I have 14 days for absolutely free right about here.
Thanksgiving is my second favorite holiday of all time. I love mashed potatoes, turkey, corn, and pies. Oh. My. Gosh. I wish I could eat like that every day. I mean, it would be the worst idea ever for you know, my health, but a great decision for my happiness. For the past few years I have made the pies for my family's Thanksgiving. it is almost a religious experience for me. I make my pie crust and filling from scratch. I slave over a hot oven for like five hours. And I transport those little labors of love to Ohio for my family to enjoy. And while I absolutely love my pie making time of solace, I do not want to do that on a normal Tuesday after working all day.
I have taken my love of all things pie related and made a recipe that is quick, easy, and undoubtedly delicious. This Chicken Pot Pie is freezer friendly, requires very little hands on time, and is the ultimate comfort food.
Did you say homemade pie crust...HELL. NO.
I love making my own pie crust but guess what? This chick has no time for that nonsense on a normal week. I will absolutely take myself to the store and proudly purchase store bought crust. Because guess what- I am tired. And I will not put in unnecessary work unless it is a National Freaking Holiday.
Fantastic, so we are on the same page. Get the store bought crust and never tell another living soul about it. If someone asks you if the crust is homemade, just smile real big and shove a giant mouthful of pot pie in your mouth. This will give you time to stare the person directly in the eyes and signal that asking that question was wildly inappropriate and you will not dignify it with an answer. Perfect- they will never know.
So lay that perfectly round crust over your pie dish (bonus points for using a disposable pan!) and start working on your filling.
See, I told you I would make it easy!
Now, this does require quite a bit of skill. You need to get a family size can of cream of chicken. Yes, like from the store. Ain't no body got time to make their own canned soup. Dump the soup in a big bowl, add a large bag of frozen mixed veggies, cooked chicken, your famous trio (salt, pepper, garlic powder) and a dash of Italian seasoning. Stir it up and pour into your unbaked pie crust.
Cover it with your second crust and crimp the edges real pretty like. If you really want to impress all of the people, cut a cute little flower shaped thing in the middle of your top crust. You will look like you have been doing this ish for years!
Great. We have got the top crust on and our oven is preheated to a piping hot 375. Take a couple spoon fulls of butter and melt them. Brush the top of your crust with melted butter because that never hurt a single thing.
Bake on a cookie sheet covered in foil because sometimes the delicious filling sneaks out of the crust and drips straight down onto the bottom of your oven and makes you want to pull your hair right out of your blessed head.
OMG you did itttt!
In an hour this deliciousness will be ready to eat. Serve with a side salad or hot french bread. Or just straight from the pan- with a spoon. No, of course I haven't done that! How dare you even assume I was speaking from personal experience?
Most people feel as if this is a heavy fall/winter dish. Though it is a hearty meal, I make this dish at least once a month, every month of the year. It really is up to you on how to customize this meal the way that you want it. Add more veggies and chicken to make this a leaner meal. Bake the filling without the crust and serve over rice or potatoes. Every recipe is customizable if you believe in your Kitchen Queen self ;)
Give it a try, you will absolutely love it!
Chicken Pot Pie
2 pre made pie crusts
1 family size can of cream of chicken (or two small)
1 16oz bag frozen mixed vegetables
1 1/2 cup of diced/shredded cooked chicken
Pinch of salt
Pepper to taste
Dash of Italian seasoning
Begin by dicing or shredding cooked chicken. Mix chicken with vegetables, cream of chicken, and spices in a large mixing bowl. Lay refrigerated pie crust on the bottom of a pie pan. Pour filling in and cover with second refrigerated crust. Tear off excess crust and pinch the crust to crimp. Brush with melted butter.
Cook in preheated oven at 375 for 1 hour or until crust is golden brown.
Cool 10 minutes before serving.
My favorite disposable foil pans