Easy Chicken Pot Pie Recipe

Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the fridge. I started with the refridgerated pie crusts, not the frozen, and cooked the bottom crust in my pie plate for about 10 minutes on 350 degrees. This ensures no sog in the final product. While this is baking I mixed all other ingredients together making the following substitutions: (1) Use frozen mixed vegetables or peas/carrots mixture in lieu of the canned (fresher flavor). Microwave them for half the time the instructions on the bag indicate to prepare them. (2) Omit the milk and use 1 can of your favorite cream soup (I use chicken) and another can of the 98% fat free cream soup to cut calories (broccoli and mushroom work very well). (3) Add additional spices to liven up the flavor: rosemary, poultry seasoning, salt & pepper, and a few dashes of hot sauce. (The hot sauce will not overpower or overheat the dish!) I followed the instructions on placing the top crust and baking as indicated in the original recipe and got an amazing result. I've already made this twice and intend to keep making it for quick dinners and lunchtime on the go. ENJOY!

After reading reviews I revised the recipe a little and it turned out wonderful. My family loved it and we will definately make it again. Add frozen green beans, carrots, peas, diced new potatoes to the chicken. Salt, pepper, onion powder, garlic, and thyme to taste. Add a small splash of tobasco (you can not taste the tobasco but it adds to the entire flavor). Also use 1 can of cream of chicken and 1 can of cream of celery in addition to the milk to make the mixture nice and creamy. Bake for 1 hour to give the pie pastry a nice crispness.

I love this recipe! I used a bag frozen mixed veggies instead of canned and added some Mrs. Dash Original Blend for seasoning. It makes enough for two casseroles. I usually cook the crust for awhile before adding the filling so the bottom doesn't get all gooey. This is a great recipe to help you eat your veggies!

Made it for lunch — it disappeared instantly.

Quick and easy. It was soooo good. I ate 2 pieces. I used roasted garlic cream of mushroom soup. I marinated chicken thighs well seasoned overnight. I partially cooked a bag of peas and carrots. I added one can of milk to the roasted cream of soup. Seasoned to taste and add shredded chicken thighs meat to the pan. Place pie crust in the oven for 10 mins. Use a fork and Polk a few wholes in the bottom crust. I added my mixture to my pie shell after 10 mins and apply the top crust on top. Brush with milk or egg wash to the top to ensure a crispy crust. Don't forget to put foil around the edges. Bake till golden. This saved me so much money. I use to buy my chicken pot pies. Store bought or restaurant chicken pot pies never really taste that good. They are never full of chicken. I perfer mines now. I will never buy another chicken pot pie. I will make my own.

I have made this a couple of times now, I cut down the milk (I wanted the cream of chicken taste to be stronger) and I use a bag of already cooked chicken fajita (from Walmart) and instead of two pie crusts I use a pie crust from Pillsbury (ready made, you just roll it out) and a regular pie crust for the bottom and added butter before adding the top crust. I love it!!!

Amazing! Quick and easy. I used the refrigerated pie crust. preheated bottom crust in oven at 350 for 10 min with edges covered with foil for crisp crust. I added my own seasonings to cooked chicken and mixture ( I only like peas in my pot pie--used drained can peas). I used egg white on top crust and covered edges while pie cooked. My son and I devoured it!

This is my extract recipe I use but I Sauté 1/4 cup onions And 1/4 cup butter before I add all the rest of the ingredients gives it more flavor I also boil my chicken breast then shred it so it’s more moist and when I put pie crust on top before putting in oven I melt butter in a cup and brush the top of the pie crust before I put in oven so it’s flaky and crispy and buttery when I take it out and not dry ??

So this recipe was wonderful. I also tweaked to my taste. I used one and half pack's boneless chicken. I used cream of herb and chicken soup, and half a can of cream of chicken. I also used frozen vegetables and used salt , pepper, onion powder , garlic powder, and Italian seasoning. I did precooked my crust frozen for 10 minutes first. Then added all my ingredients. I saw alot of complaints but with any recipe you can tweek to your liking. My fiancé ate half of it by his self very yummy. Also used refrigerated pie crust on top and brushed with an egg wash.

Excellent. I sauteed some celery, carrots peas and a little onion, then added dried thyme, sage , rosemary, parsley and black pepper. Added 2 cans cream of chicken soup and 3/4 cup milk and the chicken and heated in a skillet. I baked the bottom crust for 10 minutes, then added the chicken mixture and top crust which I brushed with egg white. Delicious 😋

I omitted the milk. I used one 10.5oz can each of: Cream of Potato, Cream of Celery and Cream of Chicken. Added 1/4 teaspoon of ground black pepper to the mix. Buttered the dish and brushed the top crust with egg wash for even browning.

Very good recipe

The chicken took 60 minutes to cook so the pie crust was a burnt.

This is a favorite comfort food of mine. I love the simplicity of it and the heartiness. ❤️

Gonna make again this weekend

Wrong cooking time. Wrong temperature

My only change to this was adding dried rosemary before putting the lid on - friend said it was the best he'd ever had!

The first time I made this I substituted the milk for 1/4 C buttermilk because I like a thicker filling. I also added salt, pepper, onion powder and garlic powder to make it less bland. I also brushed a thin egg wash on the top crust and increase the temperature to 400° for the last 5 minutes. This made the top crust flaky and golden brown. Keep in mind that if you're using a pre-made crust it will be salty.

We loved it. I loved it 'cause it was easy to do. I used two cans of the drained veggies, 1 can cream of chicken with herbs soup and omitted the milk, using sour cream instead, added some seasonings. However, I couldn't get the pie crust out of the aluminum foil pan! I had to pick bits and pieces to put on top. Is there something I could've done?

If you already have the crust this is the easiest pot pie ever. I baked it for the last 10 minutes @ 400 to brown it. I used a store bought rotisserie chicken. I added some chopped up mushrooms and creamed chicken/mushroom soup. But it was a bit bland and could use a little spicing up.