Chicken Pot Pie is a classic comfort dish, served hot out of the oven. Rich, thick gravy . . . full of chicken (or turkey) and vegetables . . . oh, my! I’ve been thinking about these a LOT lately. Unfortunately, I didn’t have any of my pie crusts in the freezer. But I did have another recipe idea that sounded good, so I ran with that . . .
5-Ingredient Hearty Comfort Food
This five ingredient recipe is so easy to throw together AND it’s freezer-friendly! The hardest part of making this meal is deciding whether or not to make mashed potatoes to go with it. Hubby and I have a discussion about that every time I make pot pies. Growing up, my family had pot pies once every week or two, and my Mom always served mashed potatoes with them. Hubby’s family didn’t.
This is so unbelievably easy to put together and chock full of vegetables. I usually use a 16 oz package of regular frozen mixed vegetables, but when grocery shopping last month, I found PictSweet brand “Vegetables for Soup”, It had everything including diced potatoes, just like store-bought pot pies. Perfect! After pouring out a guesstimated 16 ounces into the bowl, there wasn’t that much left in the bag, so I just dumped the rest of the vegetables in the bowl.
Easy Crescent-Topped Chicken Pot Pie
Prep 5 minutes Bake 45 minutes Serves 8 Print recipe
- 16 oz of frozen “vegetables for soup” mix (I used a full 28 oz bag of “vegetables for soup” mix)
- 2 cups cubed cooked chicken (or turkey)
- 1 can (10 3/4 oz) cream of chicken soup (condensed)
- 1 can (10 3/4 oz) cream of mushroom soup (condensed)
- 1 can (8 oz) refrigerated crescent rolls
Note: if needed, there are low fat and/or low sodium versions of the soup and crescent rolls.
- Mix together both cans of soups (NO WATER) in a large bowl
- Stir in the vegetables and chicken (or turkey)
- Lightly spray a 9″x 13″ baking dish (or two 9″ pie pans)
- Pour the filling mix into the prepared pans
- Unroll the crescent dough and separate as needed to cover the top of the pans. Gently stretch the dough to reach the edges and lightly press to the pan rim.
- Bake in a pre-heated oven at 350°F (176°C) 45 minutes or until top is golden brown.
Adapted from this recipe.
This recipe is also freezer-friendly. Because I use two pie pans, I can freeze one (unbaked) for another time. I cover the pot pie tightly with foil, then set it on a level surface in the freezer to freeze solid, before stacking it with other freezer meals. When I want to serve it for dinner, I put the frozen pot pie in the fridge in the morning to partially thaw out before baking for dinner. I bake the foil covered pot pie in a pre-heated oven at 350°F (176°C) for 20 minutes, then remove the foil and continue baking 35 – 45 minutes until golden brown.