Who doesn’t like Chicken Pot Pie?
This recipe is easy and is one of the most requested by my husband.
I would classify it as a semi-homemade but it tastes as though you
have worked on this meal for hours.
I actually must give my Mom credit for this meal.
With 5 girls to feed, my Mom thrived on making meals that had a few shortcuts.
I think it helped with shortening her time in the kitchen, as well as allowing
us girls to help her cook dinner.
It was the perfect learning experience and introduction to cooking as a kid.
This pie can be changed to your liking with the addition of different veggies and/or meat.
The Chicken Pot Pie Recipe that I have detailed below, is the quickest version of this meal.
Using a rotisserie chicken, Pillsbury Pie Crusts {my absolute favorite pie crusts},
and frozen vegetables allows for this hearty meal to be made in half the time!
Perfect for that busy weeknight meal or when you have some unexpected guests!
Here is all that it takes to make this delicious meal…..
{I am sure most of you have this in your kitchen already}!
What makes this recipe entirely easy are the quick ingredients.
I know we all love a homemade pie crust but sometimes that is not possible.
More often than not, I rely on Pillsbury Pie Crusts.
I love them, and I often buy a couple boxes of them when buying groceries.
I use them for quiches, as well as, pies.
I do believe they taste better than the homemade version,
unless it is my Mother-in-Law’s pie crust!
Chicken Pot Pie Recipe
Easy homey meal that will seem like you have been cooking for hours.
Ingredients
- 1 rotisserie chicken-pulled apart I prefer the white meat only
- 1 can of cream of chicken soup or cream of mushroom
- 1/2 bag of frozen vegetables I like to use Trader Joe's Organic Foursome
- 1 potato
- 1 package of Pillsbury Pie Crusts
- Canola Oil Spray
- Salt and Pepper to taste
Instructions
- Preheat over to 375 F
- Boil water in a pot for the potato
- Once the water is boiling place the potato in the pot and cook until tender
- While potato is cooking pull apart the meat from the rotisserie chicken-about 1 1/2 cups.
- Set aside
- Spray a pie pan with cooking spray and gently unroll the Pillsbury Pie Crusts.
- Place the bottom crust on the pie pan and reserve the top for later.
- In a skillet place butter and frozen vegetables and cook for 5 minutes until unfrozen.
- Add in the potato when it is done to mix with the butter and vegetables.
- In a large bowl place vegetables, chicken, cream of chicken soup, salt, and pepper and mix together.
- Pour the mixture into the pie pan and unfold the top pie crust on top.
- Vent the top of the pie.
- Place foil around the crust of the pie for the first 30 minutes of baking so that it does not burn.
- Remove foil for the last 15 minutes of baking for the crust to brown around the edges.
- Remove the pie from the oven and let cool for 10 minutes until serving.
Notes
This is my Mom's easy chicken pot pie. With a household of 5 daughters, we lived on easy meals. It is easy and provides many a few shortcuts to make it an easy meal.
