This Easy Chicken Pot Pie recipe is the perfect way to use up leftover cooked chicken. You’ll love the creamy potato and celery soup mixed with frozen vegetables and topped with a delicious refrigerated pie crust. This is one comfort food dish that your whole family will love! This easy recipe only takes a few minutes to prepare and can be easily doubled or tripled to feed a larger crowd. So the next time you’re looking for an easy and delicious way to use up leftover chicken, give this chicken pot pie recipe a try!
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ON YOUR GROCERY BILL?
$1300 COSTCO HAUL (INCLUDES CHRISTMAS SHOPPING and THANKSGIVING SHOPPING)
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Ingredients Needed to Make Chicken Pot Pie
- Cooked Chicken-Cooked chicken helps to thicken the filling, adding both flavor and texture. It also ensures that the pie is nice and moist, preventing it from drying out during baking.
- Cream of Potato Soup– Cream of potato soup is often used as a base for chicken pot pie because it is thick and creamy, providing a flavorful foundation for the rest of the ingredients. In addition, the soup helps to keep the chicken moist during baking, ensuring that the finished dish is juicy and delicious. The starch in the potatoes also helps to thicken the sauce, creating a silky texture that is perfect for spooning over a flaky crust.
- Cream of Celery Soup– Cream of Celery Soup is a great choice for chicken pot pie because it complements the chicken without overwhelming it.
- Frozen Vegetables– Frozen vegetables are a great option for chicken pot pie because they are pre-cut and typically uniform in size, which helps the pie cook evenly. In addition, frozen vegetables tend to be more affordable than fresh vegetables, making chicken pot pie a budget-friendly meal option.
- Milk– Milk adds creaminess and body to the sauce, helping to thicken it and bind all the ingredients together. Additionally, milk helps to balance out the flavors in the dish, making it richer and more savory.
- Refrigerated Pie Crust– If you’re short on time, using a refrigerated pie crust can help you get dinner on the table quickly. It’s also quicker and easier to assemble the pot pie. Additionally, store-bought crusts are typically made with higher-quality ingredients than homemade crusts, so they tend to be more flaky and tender.
- Egg White– The egg white helps to create a barrier between the filling and the crust, preventing the filling from soaking into the dough and making it soggy. In addition, the egg white helps to seal in the moisture, ensuring that the chicken pot pie stays juicy and flavorful.
- Salt and Pepper– The salt helps to bring out the natural sweetness of the chicken, while the pepper adds a touch of warmth and depth of flavor. As a result, salt and pepper is often considered to be the perfect seasoning for chicken pot pie.
Can I Use Cream of Chicken Soup Instead?
You can. If you do not have cream of celery or cream of potato you can substitute either of those out for the cream of chicken.
Should You Poke Holes in the Bottom of Your Pie Crust?
If you’re making a chicken pot pie, you might be wondering if you should poke holes in the bottom of the pie crust. The answer may surprise you! It turns out that poking holes in the bottom of the crust can actually help to prevent soggy pies. When chicken pot pies are baking, the juices from the filling can sometimes seep into the crust and make it soggy. By poking holes in the bottom of the crust, you allow those juices to drain off, which helps to keep the crust nice and crisp. So next time you’re making a chicken pot pie, don’t forget to poke holes in the bottom of the crust!
Do You Pre-bake Store Bought Pie Crusts?
Nope. There is not need to pre-bake them. They will cook along with the rest of the ingredients.
Can I Use Homemade Pie Crust for My Pot Pie?
You can. If you have a good recipe that you want to use, you most certainly can do that.
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Can I Use a Frozen Pie Crust for My Chicken Pot Pie?
You can and you do not have to thaw it.
Just add on about 3-5 minutes of extra cook time for the frozen pie crust.
How Do You Keep the Bottom Crust of Chicken Pot Pie from Getting Soggy?
Chicken pot pie is a classic comfort food, but one of the most common complaints about this dish is that the bottom crust can become soggy. There are a few simple tricks that can help to prevent this problem. First, make sure that the chicken and vegetables are completely cooked before adding them to the pie. If they are still raw, the juices will seep into the crust and make it wet.
Second, use a thickener such as flour or cornstarch to create a barrier between the filling and the crust. Simply add a tablespoon or two of flour to the filling before adding it to the pie dish. Third, brush the bottom crust with an egg wash before adding the filling. This will help to create a barrier that will keep the juices from seeping through. By following these simple tips, you can enjoy a chicken pot pie with a crisp, flaky bottom crust.
Should I Thaw Frozen Vegetables Before Adding to Chicken Pot Pie?
Chicken pot pie is a comfort food classic. It’s warm, hearty, and perfect for a winter night. But when it comes to chicken pot pie, there’s one big question: should you thaw your frozen vegetables before adding them to the filling? On the one hand, thawing ensures that your veggies are cooked through. On the other hand, adding frozen vegetables can help to thicken the filling.
So what’s the best way to make chicken pot pie? The answer may surprise you. According to experts, adding frozen vegetables to chicken pot pie is actually the best way to ensure a thick, creamy filling. So next time you’re making chicken pot pie, skip the thawing step and reach for the froze veggies instead. Your taste buds will thank you!
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More Easy Recipes Made with Pie Crust
- Easy Recipes: Chicken Stir Fry in 30 Minutes
- Easy Recipes: Beef Macaroni and Cheese
- Easy Recipes: Chicken Stir Fry in 30 Minutes
- Easy Recipes: Tex Mex Stuffed Bell Peppers (with Quinoa)
More Delicious Pie Recipes for Dinner
- The Most Amazing Breakfast Pie Recipe Ever
- Delicious Chicken and Broccoli Pie
- Zucchini Crescent Pie with Crescent Roll Crust
- Crock Pot Tamale Pie
- 2 cups, cooked diced or shredded chicken
- 1 (10 oz) can cream of potato soup
- 1 (10 oz) can cream of celery soup
- 2 cups frozen vegetables
- 3/4 of a soup can of milk
- 2 unrolled, refrigerated pie crusts
- 1 egg white
- pepper to taste (I do fresh cracked pepper.)
- In a large bowl mix the soups.
- Whisk well.
- Add the milk and pepper.
- Whisk well.
- Add the cooked chicken and the mixed vegetables.
- Mix and coat well with the soup mixture.
- Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
- Pour in your filling and distribute it evenly.
- Unroll the second pie crust.
- Place it over the top of the filling.
- The edges of the crust will hang over the pie plate and this is normal.
- Now, tuck the edges of the crust into the pie plate all the way around.
- Take a knife and cut holes into the top of the crust for ventilation.
- Brush the top of the crust with egg white (I used a whole egg- either is fine.)
- Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top crust is light brown and the filling is heated thoroughly.
- Serve it up.
- Sometimes we have a dinner salad with it and sometimes we do not. With the meat, veggie and crust it really is a meal all in one.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 539mgCarbohydrates: 35gFiber: 4gSugar: 4gProtein: 16g