Oct 31

Chicken Pot Pie

Posted by Nanc

Even though I hear Eric Cartman’s (South Park) voice ringing in my ears when I make it, I love me some Chicken Pot Pie!

BTW – Happy Halloween!

Recently, we found ourselves with a fair amount of leftover chicken meat, especially dark meat. Matty (not a fan of dark meat) requested some sort of casserole that would use up the leftovers and hide the less-desired meat in tasty sauce and (most likely) cheese. I am not a fan of casseroles, however, so went in search of something better. I found… the pot pie!

We’ve made it twice already and it’s super tasty. Funny – I can even imagine making this with fake chicken (Chik’n) for a vegetarian version. But I used it with the leftovers from Beer Can Chicken (yum!). The first time I made it, it was also an excuse to clean out the freezer; last bits of frozen veggies (corn, peas, and edamame) and less than a serving of tator tots made for a great pie. This last time I had no more freezer fodder, so I relied on canned veggies (not as good, IMHO).

Easy Peasy Chicken Pot Piesy

  • 2 pie crusts (don’t even bother making this from scratch, refrigerated or frozen crusts taste great and are great time savers)
  • 2 – 3 cups of cooked chicken (I used leftovers plus a can of chicken meat)
  • 2 cans of Cream of… your choice soups (I used chicken and garlic mushroom or similar – don’t go for bland, this is a great way to add flavor)
  • 2 cans of Veg-All, drained, or an assortment of canned/frozen/blanched veggies
  • 1/2 cup of chicken broth (that frozen block on the left in the picture is homemade chicken stock or you can use canned broth)
  • 1 cup shredded cheddar cheese (optional)
  • 1/2 cup sour cream (optional – not pictured)
  • spices: garlic, celery seed, Grub Rub, thyme, onion powder… whatever your belly heart desires
  • 1 egg to brush on the crust (optional)

Pre-heat the oven to 400. Lay one pie crust at the bottom of a deep dish pie pan. (If not using a deep dish pan, you may want to lessen the ingredients or make a second pie.) Mix the chicken, soups, veggies, broth, cheese, sour cream, and spices together in a mixing bowl. Pour into the pie dish, and cover with the second pie crust. Crimp crust edges together, cut slits into the crust, and brush with a whisked egg, if desired.

Cook for 40-45 minutes (25-30, if not making deep dish), or until bubbly. Cover the crust edges with aluminum foil to avoid burning. Let it stand 10 minutes to cool and thicken before cutting into it. Enjoy!

5 Responses to “Chicken Pot Pie”

  1. Tammy Says:

    Man, I ate supper less than an hour ago and I got hungry just reading the recipe. I am always up for something new to try, thanks for the tasty idea. I will let you know how the hubby and kids like it.


  2. Rachel Says:

    The cheese thing is kinda blowing my mind. I’d tell you I am going to try it, but I would be lying. Since discovering Marie Callendar’s frozen microwavable pot pie goodness, I can’t imagine making it from scratch again. I’m positive yours is better (and with cheese), but you can’t beat no prep and 9 minutes in the microwave…

  3. P-la Says:

    Yummy!! I’m gonna give it a whirl!

  4. Jen da Purse Ho Says:

    man..i love chicken pot pie. 🙂 this is nummy looking

  5. Bot Gurl Says:

    Wow that looks great! Who knew a little egg could make a storebought crust look that darn good!