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
Ingredients
- 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
Instructions
- 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!
We love a good chicken pot pie, and this looks like a winner. Simple, easy and uncomplicated! I love using Pillsbury pie crust..make life so easy. Great tip for preventing a soggy bottom crust. Pinned and making soon. Thanks, Rosie for the recipe. xoxo
Hi Mary!!! I hope you had an amazing holiday season! It’s always nice to read one of your comments! XOXO
You are so very sweet! ;-D
I am I spired to get in the kitchen again because of your recipes! Thank you for doing this! ❤️
Kristie
This sounds easy and yummy.
The video link was not on this page for the chicken pot pie. The recipe is there though. But I always like to see the video. Love your site.
I fixed it! Thanks for telling me! 🙂
I love the recipe and have made it a couple of times. It is real hit in my family. I tried a couple of variations. Most recently I added 1 1/2 left over baked potatoes that I chopped up. I only had frozen peas so I quickly par boiled 2 carrots and added that to the mix. I also added 4 ounces of softened cream cheese and they said it was the awesome. I did not tell anyone until afterwards.
I love your recipes. Keep them coming.
Awesome! Thanks for trying my recipe.
Can rotisserie chicken be used?
Yes, you can use rotisserie chicken.
Great recipe! I did use water instead of milk, because cream of mushroom is already so thick (and my family is sensitive to lactose). Overall very good! Making it again tonight!
Hi Rosie, I just had a quick question, I’m planning on cooking this tonight for my boyfriend who is home sick. Looks great and definitely my style – quick and easy. Is there a reason why you add the garlic in so late, after all the other main ingredients? My fist instinct would be to saute it with the onions and celery in the beginning. Just wondering if it makes a difference..
Thanks for the recipe!
You can add it earlier.
I love that you’ve made a double crust chicken pot pie. That’s what my mom always did. So many recipes only use a top crust and I feel cheated! This looks like a great easy recipe that I’m going to try this week. Thank you!
The crust is my favorite part! LOL. Enjoy!
Hi,
I made chicken pot pie and used Rosie recipe. My family love it,sweet potatoes cassorole tasted really good as a side dish. Thank you, Rosie!!
Just tried this tonight. It was soooooo good. Thank you so much for all your delicious recipes.
Your Chicken Pot Pie recipe was awesome Rosie! My family loved it! Perfect for the cold, rainy weather we are having in southern NJ – comfort food at it’s finest! Every recipe I have tried of yours has been something special – I really hope you are serious about writing a cookbook!
Hey girlfriend! I came across your recipe after throwing together my recipe, and not remembering the temp and bake times I found you! Except for the fact that I double everything for a massive deep dish version, we pretty much have the same recipe, as does my Mom’s cousin, Paula Deen… yeah, that one, so you know it must be good! She uses cheddar soup and cream of chicken in hers I think. I do vary the cream soups (usually by whats on hand, lol) but as a time saver, I put the onion & celery in a large bowl with 3-4 T butter and half a teaspoon poultry seasoning. Cover with plastic wrap and microwave for 3 min. (I know, microwave is a dirty word to some folks, but it has its uses! Great for toasting nuts to a perfect golden color also.) Meanwhile I fix the bottom crust. When done, I just throw everything else into the same bowl, frozen veggies and all, mix well, dump, top with 2nd crust and bake for 40 min. The results are identical, & delicious! Tip: Those Pillsbury crust are fantastic, and if you brush with some milk or a beaten egg just before baking, they will look golden and flaky enough to pass as homemade!
Hi LJ,I gotta try the buttermilk wash next time!! Thanks for coming by!
I was skeptical about this recipe because of the cream soup but I knew not to question my cousins recipes so I followed it to the T…. baby!!!!!! My husband took the first bite and said “this is good” two more bites in he followed with “this is really good and you know I am picky about my pot pies!”
Good thing I doubled the recipe because he darn near ate a whole one on his own.
I have some left over pork loin I smoked that will be good in it, think I’ll add potatoes too.
The smoked pork loin was the bomb in my omlet this morning!
Hi Rosie,
I read through the comments and decided to give this recipe a try however, is it ok to use cream of chicken soup instead of cream of mushroom and or celery? Also, what about adding diced potatoes? Is it okay to add it to this recipe and if so, what would be your process? Thank you in advance!
Hi Lisa. I can try adding a similar recipe with those ingredients in the future.