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Katie's Cucina » Recipes » Chicken

Easy as Pie… Chicken Pot Pie!

Published: Feb 21, 2010 · Modified: Jan 11, 2020 by Katie · This post may contain affiliate links

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My husband absolutely loves pot pie… all types and flavors, but his favorite is definitely the chicken pot pie. I did not grow up eating this, so I never thought to make it. I stumbled across this recipe at our local grocery store last winter. I immediately tried there recipe and tweaked it to our likings. Jon absolutely loves my pot pie, and it really is very easy to make and pretty cost effective! I think the whole thing cost maybe $10 at that and serves 4 hearty portions!!!
 
Chicken Pot Pie

Chicken Pot Pie

It really is very easy to make and pretty cost effective! I think the whole thing cost maybe $10 at that and serves 4 hearty portions!!!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 4 servings
Calories: 696kcal
Author: Katie

Ingredients

  • 2 frozen pie crust
  • 3 boneless skinless chicken breast
  • 1 bag frozen peas and carrots
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 teaspoon poultry seasoning dried thyme, and parsley
  • ¼ teaspoon salt and black pepper
  • 1 tablespoons butter melted

Instructions

  • Preheat the oven to 350 degrees. Clean your raw chicken breast, salt & pepper, and place on baking sheet. Bake for 25-30 minutes or until internal temperature reads 165 degrees. Once the chicken is cooked, dice into small bite size pieces. *You can omit this step if you have 1.5-2 cups of pre-cooked chicken. You can also use one 12 oz can of chicken if you have neither.
  • Pull pie crust  out of freezers and separate so they can start defrosting. Take the pie crust you are planning to use as the base and with a fork poke three times on the bottom. Place in the over for 5-10 minutes so that the bottom crust can start baking. 
  • In a mixing bowl add the bag of frozen peas and carrots, diced (or shredded) chicken, both cans of cream of chicken soup, and seasonings. Mix well until all ingredients are well incorporated. 
  • Pour mixture into semi-cooked pie shell. Gently lift the second pie crust from the metal pie mold and place on top of the bottom pie crust and mixture. Once the top pie crust is on top of the mixture gently press the seems of the crust together. With a sharp knife cut 2-4 slits in the pie, so that it can breathe. Brush melted butter on top of the pie crust, and bake with a baking sheet under the pie for 30 minutes at 350 degrees.
  • Half way through baking, remove pie, and brush with butter on top of the crust again. Cook until golden brown. 
  • This is a tricky dish to plate. I use a large serving spoon and try to get the bottom crust  along with the filling and top of the crust. Enjoy!

Notes

You can also use refrigerated pie crust - still partake the bottom crust so it isn't soggy.

Nutrition

Calories: 696kcal | Carbohydrates: 58g | Protein: 30g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 1754mg | Potassium: 544mg | Fiber: 3g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
« Banana Chocolate Chip Muffins
Bread Pudding with Warm Butter Sauce »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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