5-Ingredient Easy Chicken Pot Pie
A delicious, quick and easy recipe for chicken pot pie, featuring shredded chicken breast, mixed vegetables in a delicious gravy with a flaky crust.
Equipment
- saucepan
- Whisk
- Spatula
- deep dish pie pan
Ingredients
- 1 package refrigerated pie dough
- 10.5 oz cream of celery soup
- 10 oz frozen mixed vegetables
- 1 cup chicken broth
- 2½ cups cooked chicken shredded or chopped
Instructions
- Preheat oven to 350° F.
- In a saucepan over medium heat, whisk together cream of celery soup and chicken broth until smooth.
- Add mixed vegetables to soup mixture.
- Cook until heated through, about 5 minutes.
- Stir in chopped or shredded chicken. Season with salt and pepper, if desired.
- Press one pie crust into a glass pie pan. Trim the edges, if necessary.
- Pour the filling into pie crust and smooth. Top with the remaining crust, crimping the edges to seal.
- Cut slits in pie crust to let the steam escape.
- Bake for 30-40 minutes until the crust is light brown and the pot pie is heated through.
Video
Notes
- For best results, use a deep dish pie pan.
- You can use white meat chicken, dark meat or a mix of both for this recipe.
- You can use canned vegetables or Veg-All in place of frozen mixed vegetables.
- You can substitute cream of mushroom or cream of chicken soup for the cream of celery soup.
- For a browner chicken pot pie, brush the top with an egg wash before baking.
- For a creamier chicken pot pie, add more broth to the gravy.
- To prevent spills in the oven, place pie pan on a rimmd baking sheet in the oven.
- If you don’t have leftover chicken to use for this recipe, you can poach two chicken breasts.
To prepare ahead of time:
If you’re planning to bake the pie later the same day, cover the prepared pie in foil or plastic wrap and place in the refrigerator. Take the pie out of the refrigerator while the oven is preheating, and bake as normal. You can also prepare the filling ahead of time and assemble the pot pie just before baking. You may need to add a few minutes to the baking time to ensure it’s heated through.How to freeze:
Prepare as directed, then wrap the uncooked pie tightly in plastic wrap and store in a freezer bag.
If freezing, allow extra cooking time for a total of 60 to 90 minutes. To prevent the crust from getting too dark, you may have to cover the edges with foil halfway through the cooking time.
If freezing, I recommend using a metal pie pan instead of glass. A glass pie pan could break if placed directly from the freezer to the oven.
Nutrition
Calories: 423kcalCarbohydrates: 38gProtein: 24gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 696mgPotassium: 384mgFiber: 4gSugar: 1gVitamin A: 2553IUVitamin C: 8mgCalcium: 50mgIron: 3mg
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