This Is The Chicken Pot Pie Recipe That Will Change Your Life

Looking for comfort food that’s easy to make? This pot pie recipe is easy to make and tastes delicious which is why you’re going to want to print it off right away. Keep reading to learn how to make this Easy Chicken Pot Pie Recipe.

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If you love a good chicken pot pie recipe, then you need not look any further. Save money and time by getting an already-cooked rotisserie chicken from the store or you could use a couple cans of canned chicken. This recipe will make two pot pies or you can bake it in a 10×13 casserole dish. Here’s how to make Easy Chicken Pot Pie Recipe:

Can I make chicken pot pie recipe with only ingredients from my pantry?

Yes. To make chicken pot pie using only items from your pantry, substitute chicken in this recipe with two 12 ounce cans of chicken, and 1 can of carrots for the fresh carrots, 1 can of peas for the spring peas, 1 can of corn instead of frozen corn, and omit the chopped celery if you don’t have it. For the crust, you can make your own.

Easy Chicken Pot Pie Recipe

Ingredients

• 1 1/2 to 2 cups cooked chicken, chopped
• 4-5 small-medium carrots, coined
• 3 stalks celery, chopped
• 1 onion, chopped
• 1/4 cup cooking oil (vegetable, olive, coconut)
• 1 cup spring peas
• 1 cup frozen corn
• 10 oz can cream of chicken
• 10 oz can cream of celery
• 1/2 tsp black pepper, 1 tsp garlic, 1 tsp oregano (optional)
• 1 egg, beaten
• 4 pie shells (store bought or homemade)

Here’s how to make easy chicken pot pie recipe:

STEP 1 – SAUTE CARROTS, CELERY, AND ONION.

First, in a large skillet over medium heat warm the cooking oil just until it starts to smoke. Add carrots, celery, and onion and saute until they begin to soften, about 5 minutes.

STEP 2 – ADD CORN AND CHICKEN.

Next, add the corn and cooked chicken. Continue cooking with the occasional stir for another 2-3 minutes or until the corn is warmed.

STEP 3 – ADD PEAS.

Stir in the whole fresh peas and cook for another 2-3 minutes or until the peas are warmed through.

STEP 4 – ADD CANNED CREAM OF CHICKEN AND CREAM OF CELERY SOUP.

Remove from heat and add the can of cream of chicken and the can of cream of celery soup. You may also add the seasoning, if desired, now. Blend everything well and set aside.

STEP 5 – PREHEAT OVEN AND ASSEMBLE POT PIES.

Preheat oven to 425 F.

To assemble the pot pies, you’re going to need to line two pie plates with a pie shell each. You can also line one 10×13 casserole dish with two pie shells, cutting and pressing with your fingers any gaps.

Why I use store-bought pie shells: Although I have a favorite pie dough recipe, I’ve found that being a single work at home mom that it is easier to just buy a refrigerated pie shell from the store instead. 

Poke several holes using a fork in the bottom of the uncooked pie dough.

Add the cooked mixture into your pie shell.

HOW TO COVER A POT PIE WITH DOUGH

You can cover this homemade pot pie recipe in a variety of ways.

You can take the other two pie shells and fold the edges together and flute.

You could make a lattice top or you can flute the edges and top with different shapes.

We chose the latter and used cookie cutters to cut out hearts with.

If you use the first method, be sure to slice venting holes into the top.

Brush beaten egg over the top and edges of your pie dough.

STEP 6 – BAKE AT 425 F FOR 40 MINUTES

Bake at 425 F for around 40 minutes or until top is very golden brown and filling is bubbly.

Cool for a few minutes before serving our family favorite pot pie recipe. Yummy!

This Easy Chicken Pot Pie Recipe Will Change Your Life

This delicious homemade chicken pot pie is easy to make for dinner tonight. Ready in just one hour and there’s enough for leftovers too!

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Are you cooking more at home? Let us know in the comments below.