Easy Chicken Pot Pie

There’s nothing quite like a warm, hearty meal to bring comfort to your day, and this Easy Chicken Pot Pie does just that! Perfect for using up leftover chicken or turkey, this dish combines a creamy filling with a crisp biscuit topping, making it a family favorite that’s ready in just 30 minutes. Whether it’s a chilly evening or you’re simply craving a classic comfort food, this pot pie is sure to hit the spot.

Why You’ll Love This Recipe

This Easy Chicken Pot Pie is not only quick and simple to prepare, but it also delivers on taste and satisfaction. The creamy chicken filling paired with a golden pie crust creates a delightful textural contrast. Plus, with the option to customize the ingredients, you can make it your own!

Kitchen Equipment You’ll Need

• Large pot
• 8×8 baking pan
• Mixing bowl
• Knife
• Oven

Ingredients

• 3 chicken breasts
• 2 cans cream of chicken soup
• 1 box premade raw pie crusts
• 2 cans large cut mixed vegetables

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. Boil the chicken breasts in a large pot until fully cooked.
3. Once cooked, remove the chicken breasts, cut them into bite-sized pieces, and set aside.
4. Roll out one of the premade pie crusts and fit it into the bottom of an 8×8 baking pan.
5. In a large bowl, mix the chicken pieces with the cream of chicken soup and mixed vegetables.
6. Pour the chicken mixture into the prepared pie crust in the baking pan.
7. Roll out the second pie crust and place it over the chicken mixture. Cut a few one-inch slits on top to vent the pie.
8. Bake in the preheated oven until the pie crust is golden brown, about 20 minutes.

Tips for Success

• Ensure the chicken is fully cooked before mixing it with other ingredients to avoid any food safety issues.
• Let the pie rest for a few minutes after baking to make serving easier and enhance the flavors.

Additional Tips and Variations

• Serve the pot pie with a cucumber and tomato salad drizzled with your favorite vinaigrette for a light, refreshing side.
• For dessert, consider chocolate ice cream topped with pecan halves and toasted coconut.
• For a herbal twist, use Campbell’s® Condensed Cream of Chicken with Herbs Soup instead of the regular cream of chicken soup.
• Reduced-fat all-purpose baking mix can be a healthier substitute for the regular baking mix.

Nutritional Highlights (Per Serving)

While the exact nutritional content can vary based on specific brands and portions, this chicken pot pie offers a balanced mix of protein, carbohydrates, and fats. It’s a satisfying meal that provides essential nutrients thanks to the chicken and mixed vegetables.

Frequently Asked Questions (FAQ)

Can I use leftover turkey instead of chicken? Yes, leftover turkey works just as well and is a great way to use up holiday leftovers.

Can I make this pot pie ahead of time? Absolutely! Prepare the filling and crust, then refrigerate until you’re ready to bake. It makes for easy meal prep!

What other vegetables can I add? Feel free to customize with your favorite vegetables like peas, carrots, or even mushrooms.

Conclusion

We hope you enjoy making and eating this Easy Chicken Pot Pie as much as we do. It’s a delicious way to bring comfort to your table, and we’d love to hear how it turned out for you! Feel free to share your experiences and any creative twists you tried out. Happy cooking!