Easy Chicken Pot Pie
Anyone else love those individual frozen pot pies like I do? The problem is they are full of sodium along with who knows what other preservatives. Plus, I happen to not care for potatoes in my pot pie, and making it myself allows me to leave them out. Using a refrigerated pie crust dough, this chicken pot pie is fool proof and allows you to customize to whatever veggies your family likes.
Easy Chicken Pot Pie
Author/Source:
Katie @ Onceamonthmom.com
Ingredients:
- 2 refrigerated pie crust dough rolls
- 1.5 cups cooked chicken, shredded
- 3 cups frozen peas and carrots
- 1 cup frozen corn
- 1.5 cup celery, chopped
- 0.5 cup onion, chopped
- 21 ounces cream of chicken soup
- 5 ounces milk
- 1 teaspoon garlic powder
- 0.5 teaspoon nutmeg
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Directions:
Remove pie crust dough from refrigerator to bring to room temperature. Preheat oven to 375. In a large bowl, combine all of the other ingredients and stir well. Unroll pie crust and place half into bottom of indicated number of pie pans. Pour in the chicken/veggie mixture. Top with remaining pie crust and cut small slits into the top. Bake for 15-20 minutes until crust is golden brown.
Freezing Directions:
Follow directions above to assemble pot pie but do not bake. Cover the pot pie tightly with foil. Label and freeze. To serve: thaw in fridge. Bake at 375 for 15-20 minutes until crust is golden brown.
Servings: 4
**conversion chart image provided by Erik Spiekermann
If you don’t have cream of chicken soup you can create a roux with butter and flour then add chicken broth or stock. I think it taste better than the canned alternative.
I found that when I used the prescribed amout of chicken & veggies for 4 servings, I had WAY too much filling to fill up just 1 pie. I ended up filling (2) of my 2 quart Corningware deep dishes, using 1 of my pie crusts on the bottom only of each one. A bonus meal!
when creating this recipe for family of 4 (yellow box), the yield is 4 servings. the recipe card states 2 each pie crusts when i think it’s supposed to be 4 each or 2 boxes. also, at the bottom of the card it states you need 4 deep dish pans and i think it means 2 deep dish pans (which is what i used and the ingredients fit perfectly)
however, the grocery shopping list generated tells you to purchase 8 crusts when i think it’s supposed to be 4 crusts or 2 boxes (i don’t believe pie crusts are used with any of the other recipes in this set).
Thanks Lea you are correct the wording wasn’t quite right there. I have fixed it now to be more helpful.
i was wondering if any one had any ideas for a gluten free version i know how to make a gluten free cream soup alternative but nothing for the pie crust any ideas ?
Melinda – You could sub for any homemade GF pie crust. There are several boxed GF pie crust mixes on the market as well. Good luck!