How to make a easy chicken pot pie with minimum ingredients
Hey y’all! I have another super easy recipe for you ad your family to enjoy! Not only does this recipe scream comfort food, but it will also give you a chance to get rid of any leftover chicken that you may have. In this post I’ll be showing you how to make a semi homemade chicken pot pie.
For my chicken pot pie I take several shortcuts.
- I will use leftover chicken
- I used frozen peas and carrots, along with chopped onions and celery.
- I will use store bought crust
- Use cream of mushroom soup
Again, the chicken that I am using is leftover boneless skinless chicken thighs. You can use chicken breast as well.
Also if you’re not a fan of cream of mushroom soup, feel free to use cream of celery, or cream of mushroom.
Instead of making a homemade crust, I decided to use Pillsbury Pie Crust. Not only does it taste amazing, but it cut down a lot of the preparation time.
Be sure to bake the bottom pie crust for about 5 minutes prior to adding in the filling. This step prevents the crust from becoming soggy, so don’t skip it!
Here’s the video tutorial & recipe!
Easy Chicken Pot Pie
- 2 cups of chopped or shredded leftover chicken
- 1 tbsp vegetable oil
- 1 cup frozen peas & carrots
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 14.5 oz can of cream of mushroom soup
- 1/4 cup milk
- 1 tsp minced garlic
- 1/2 tsp ground black pepper
- 1 package of store bought crust
Drizzle in 1 tbsp of vegetable oil into a skillet, and turn the heat to medium.
Next toss in the celery, and onions. Cook until they soften.
Toss in the chicken, followed by the peas & carrots. Stir until well combined.
Now add int he minced garlic and stir until it's well incorporated.
Pour in the cream of mushroom soup, and 1/4 cup of milk.
Mix everything until it's well combined, then sprinkle in the pepper.
Cook for 5 minutes, then turn off and remove the pan from the heat.
Roll out on of the pie crust, and place it into a 9 inch pie pan.
Poke a few holes at the bottom, and side of the dough.
Bake the pie crust for 5 minutes on 350 F.
Remove the pie crust from the oven, then pour in the chicken pot pit filling.
Top the pie with the second crust, and pinch or seal the edges.
Bake on 350 F for 20- 25 minutes.
Serve & enjoy!