There is nothing as comforting as good ol’ fashioned foods. Those hearty dishes that stick to the ribs. Pot pie is one of those dishes. It’s simple enough to double the recipe to put one in the freezer, and easy enough to make several on a meal-prep day.
I shared a recipe for Easy Crescent-topped Chicken Pot Pie my first year of blogging. Instead of using my usual pie crust, I decided to try Crescent dough for the topping. It was pretty good and super easy to make, but it just didn’t measure up to my pot pies. There is just something about that tasty filling encased in that flakey pie crust.
The first time I made a pot pie for Hubby and I, we had a comical conversation about serving mashed potatoes with pot pies. So when I made plans to write this post, I decided to ask my Facebook readers what they ate with a pot pie. I was the only one that served mine with mashed potatoes. Everyone else commented maybe serve with salad or maybe even a fruit or jello salad. Any vegetable that is not already included in the pot pie is acceptable.
This a wonderful way to use leftover chicken or turkey. A cooked bone-in chicken breast yields about 1 ½ cups. It won’t be noticeable in the cooked pot pie if there is a little less or little more meat.
I generally use PictSweet brand “vegetables for soup” mix, because it includes potatoes, carrots, tomatoes, corn, green beans, onions, peas, celery. But I also keep a 2 cup freezer container with a resealable freezer bag inside to add little bits of leftover vegetables until there is enough to make a pot pie or a pot of soup, and I will sometimes use that.
Homemade Chicken Pot Pie
A combination of 2 cans of cream of chicken, cream of celery or cream of mushroom will work. However, the combination of the cream of chicken and cream of mushroom soup is delicious, and the mushroom taste is not overbearing.
Prep 5 – 10 mins Bake 45 – 55 mins total Serves 4 – 5
- 16 oz of frozen “vegetables for soup” mix
- 1 – 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)
- 2 pie crusts (my frozen pie crust or store-bought)
Note: if needed, there are low fat and low sodium versions of the soup.
- Preheat oven at 400°F (200°C)
- Lightly spray a 9″ pie pan and spread one pie crust in the pan
- Bake for 15 minutes
- Mix together both cans of soups (NO WATER) in a large bowl
- Stir in the vegetables and chicken (or turkey)
- Pour the filling mix into the pie pan
- Top with the second pie crust. Crimp the edges and make 3 or slices in the top
- Bake at 400°F (200°C) 30 – 40 minutes or until top is golden brown.
After adding the top crust, this pot pie can be covered tightly with foil or plastic wrap and frozen for later use. I also slide the covered pie into a gallon freezer bag. I like to partially thaw the pot pie on the counter before baking 55 – 60 minutes in a preheated 400°F (200°C) oven. Or it can be thawed all day in the fridge for quicker baking time.