What I love about this easy chicken pot pie is that I usually always have all of the ingredients in the pantry, the freezer, or the refrigerator. I can make this dinner in one hour, start to finish. Of course, the pie crust must be thawed the day before.
Making pie crust from scratch will save you a few dollars. The Marie Calender’s pie crusts I used can be located in the freezer section of your local grocery store.
They must be popular because where I shop, they usually only have two or three in the designated freezer section. I’ve tried other pie crust brands, but they don’t pass my taste test.
This chicken pot pie boasts a creamy gravy, a mix of healthy vegetables, bite-sized pieces of chicken, and the best pie crust ever! You can use rotisserie chicken, leftover baked chicken, and even canned chicken.
I highly recommend stocking up on canned chicken, cream of potato soup, and cans of Veg-All. Here’s the deal: I had trouble finding the Veg-All vegetables canned product. I finally found them at Kroger’s/Smith’s Food King stores. I’m sure other stores carry them, but don’t give up if you can’t see them at first. They’re ideal for recipes that call for a mixture of veggies.
This recipe is straightforward to make and is perfect for taking to a family in need, a potluck, or simply enjoying a family meal. Be ready to hand out the recipe, this one is a keeper, my friends!
In case you missed my post, Easy Turkey Pot Pie
Kitchen Items You May Need:
Ingredients – Easy Chicken Pot Pie
- Cream of Potato Soup: The perfect canned condensed soup for pot pie! Campbell’s variety is the best. It is a combination of potatoes, onions, and a delicious, rich, creamy buttery sauce.
- VEG-ALL: A can that contains the perfect combination of 7 vegetables, cut up just right for the pot pie. Potatoes, green beans, carrots, peas, celery, corn, and lima beans. So simple and easy!
- Chicken (I used rotisserie chicken): I love using rotisserie chicken, which can be bought at the store. It’s cooked and has a delicious roasted flavor! It’s ready to be cut up into bite-sized pieces! Cooked chicken can also be used. An excellent source of protein!
- Milk: Due to the fat content, milk helps to produce a moist and creamy dip. It also helps to enrich the flavor of all of the other ingredients.
- Thyme Seasoning: Thyme has a very distinct, almost minty flavor. If fresh thyme is used, it is preferable to use just the leaves and discard the stems.
- Black Pepper: Pepper adds flavor and helps to bring all of the flavors together.
- Frozen Pie Crusts (thawed): Marie Callender’s has the perfect frozen pie crusts for this recipe! They are prepared and ready to go! They provide a savory flavor of butter and a homemade flaky crust!
- Egg (slightly beaten): Browns the pie crust during the cooking process. Adds a deliciously rich flavor to the pot pie!
Chicken Pot Pie
Step One – Gather Ingredients
Gather your ingredients, including the chicken that you’ve cut into bite-size pieces.
Step Two – Preheat Oven – Grease Pie Plate
Preheat your oven to 375°F -190°C. Grease your 9-inch pie plate and place one of the pie crusts on the pie dish or plate.
Step Three – Combine Ingredients in Bowl
In a bowl, combine and stir the potato soup, the can of VEG-All, the cubed chicken, the milk, the thyme, and salt and pepper to make the chicken pot pie filling.
Step Four – Scoop Mixture into Pie Crust
Scoop the mixture into the first pie crust.
Step Five – Cover with Pie Crust – Crimp Edges – Slit Top
Cover the mixture with the second pie crust. Crimp the edges to seal the mixture in the pie crusts. Use a knife to make a few small slits on the top crust for the steam to release while cooking.
Step Six – Brush Crust with Egg – Bake for 40 Mins
Brush the top crust with the beaten egg wash (optional). Bake for 40 minutes, or until golden brown.
Finished Product – Cool 10 Mins – Enjoy!
Cool 10 minutes before serving. Enjoy.
Chicken Pot Pie
Ingredients
- 2 cans of cream of potato soup (10-3/4 ounces)
- 1 16-ounce can of VEG-ALL (drained)
- 2 cups cubed chicken (I used rotisserie chicken)
- 1/2 cup of milk
- 1/2 tsp thyme seasoning
- 1/2 tsp pepper
- 2 9-inch frozen pie crusts (thawed)
- 1 egg (slightly beaten)
Instructions
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Gather all of your ingredients, including the chicken that you have cut into bite-size pieces.
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Preheat your oven to 375°F -190°C. Grease your 9-inch pie plate and place one of the pie crusts on the pie plate.
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In a bowl, combine the potato soup, the can of VEG-All, the cubed chicken, the milk, the thyme, and pepper.
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Scoop the mixture into the first pie crust.
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Cover the mixture with the second pie crust. Crimp the edges to seal the mixture in the pie crusts. Use a knife to slit the top crust for the steam to release while cooking.
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Brush the top crust with the beaten egg (optional). Bake for 40 minutes, or until golden brown.
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Cool 10 minutes before serving. Enjoy!
Where did pot pies come from?
Archaeological finds tell us that “pies” of various kinds date back to the Neolithic Age, which was about 9500 B.C. Greeks have always loved their meats, and they would mix them with other flavored items and serve them in a pastry shell known as an Artocreas.
As part of the Roman Empire’s expansion, the Romans were introduced to pastries, which they then incorporated as key banquet offerings. They expanded the meat side of the pie by offering it filled with fish, including shellfish like mussels and oysters. The Romans used a flour and oil mixture to create their “crusts.”
During the Crusade period, the pies took various shapes and ingredients all over medieval Europe. Besides new vegetable add-ons, the pies also started to include new meats like venison, pork, lamb, and game animals and birds. The pilgrims brought their pie recipes with them as part of the move to the “New World,” and the art of making pot pies spread throughout the US as part of the western expansion and settlement.
One of the first mentions of chicken pot pie in the Americas was a recipe found in the American Cookery cookbook, which was published in 1796. Many famous kitchen names like Betty Crocker and Pillsbury have had chicken pot pie in their recipe inventory for many years.
I still buy Marie Callendar’s frozen chicken pot pie at Costco so I have something quick and easy on those hectic days, or when guests unexpectedly show up. I understand they are different from what Marie made in her home kitchen and ultimately offered in her restaurants, but I still love them.
Are pot pies always baked in an oven?
No, you can cook them in other ways too. Some people like theirs in a skillet used over a stovetop, others in a pie iron cooked over an open flame, or I’ve seen them cooked in a Dutch oven similar to a cobbler recipe.
What meats can I use in a pot pie?
Although you’ll see or hear about other meat-based pot pies, like steak/beef, fish, ham, bacon, and leftover turkey. The most common pot pie is made with chicken breasts. Although not meat-based, you’ll also come across pot pies made with cheese, mushrooms, and other plant-based ingredients.
Our family loves pot pies, and most often uses some variety of meat; we do make them with just the veggie components from time to time. We’ve found that either fresh or frozen mixed vegetables seem to taste best, and we shy away from most canned veggies.
That’s why I was so surprised to experience the Veg-All brand and its delicious flavor and texture. Don’t be afraid to branch out and add some onions, garlic, celery, fresh herbs such as fresh parsley, and other flavorful veggies to change up the flavor and texture of your pot pie.
Will homemade pie crusts work well for chicken pot pies?
All my readers know I love any meal recipe that can be made from scratch. I harp on that all the time. The one item that has tended to baffle me over the year is how to make good pie crusts that hold their shape and taste like those in the frozen section at the store.
I also appreciate how quickly I can make meals that call for pie crusts if I have them in my freezer, ready to go. I’m always feeling a little busy, so getting them at the store works best for me.
By the way, I’ve noticed that many people use pie crusts for more than just pies. I haven’t done any research yet, but checked online some options, including:
- tarts
- buttery crackers
- empanadas
- palmiers
- pie crust cookies
- breakfast pastries
- samosas
Using a puff pastry in the refrigerator section would also be an option. I love the Marie Calendar’s frozen pie crusts, but it is always fun to try making your crusts. Begin with high-quality ingredients, such as butter or shortening, all-purpose flour, salt, and cold water. Then use the correct technique of cutting in the fat with the flour until it resembles coarse crumbs. Finally, add just enough cold water to form a dough that is easy to roll out without sticking to your hands or surface.
Final Word
When it comes to cooking a meal that millions have called their favorite “ultimate comfort food” for decades, jump on the bandwagon and give this homemade chicken pot pie recipe a whirl. It is easy to make, has ingredients that most family members enjoy, and with the hefty amount of vegetables included, can be considered a pretty healthy meal. Don’t be afraid, like I was, to try making homemade pie crusts; give it a shot.
I love the flavor of this chicken pot pie recipe! The combination of vegetables and buttery, flaky pie crusts makes this a meal that will have family members wanting to come back for seconds and thirds! It is the perfect dish to serve at Christmas dinner or even a Thanksgiving feast.
Let me know how things go when making this recipe. I love hearing from you. My God bless this world. Linda
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