Craving a comforting, homemade meal but short on time? This Easy Peasy Chicken Pot Pie is the perfect solution. With just a few ingredients and minimal prep, you can have a delicious and hearty meal on the table in no time. This recipe uses pre-made pie crusts and rotisserie chicken to save time without compromising on flavor. Let’s dive into this effortless, mouth-watering chicken pot pie recipe.
Ingredients
What You’ll Need:
- 2 pack of pre-made pie crust
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- A splash of milk
- About 2 cups of rotisserie chicken, shredded
- Half a small bag of frozen mixed veggies (about 1 cup)
- Salt, to taste
- Pepper, to taste
- Thyme, to taste
- Butter spray
Instructions
1. Prepare the Filling:
- Combine Soups and Milk: In a large mixing bowl, combine the can of cream of mushroom soup, cream of chicken soup, and a splash of milk. Mix until well combined.
- Add Chicken and Veggies: Fold in the shredded rotisserie chicken and frozen mixed veggies. Mix until evenly distributed.
- Season: Season the mixture with salt, pepper, and thyme to taste. Stir to combine.
2. Assemble the Pie:
- Prepare Pie Crust: Lay one of the pre-made pie crusts into a pie pan, pressing it gently to fit the shape of the pan.
- Add Filling: Pour the chicken and veggie mixture into the pie crust, spreading it out evenly.
- Top with Second Crust: Lay the second pie crust over the top of the filling. Trim any excess crust and pinch the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
3. Bake:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bake Pie: Place the assembled pie in the preheated oven and bake for 40 minutes, or until the crust is golden brown.
4. Finish:
- Butter Spray: Remove the pie from the oven and spray the top crust with butter spray.
- Broil: Place the pie under the broiler for about 2 minutes, or until the top is nicely browned and crispy. Keep a close eye on it to prevent burning.
Cooking Notes and Variations
Cooking Notes:
- Rotisserie Chicken: Using rotisserie chicken saves time and adds flavor. You can also use leftover cooked chicken.
- Frozen Veggies: No need to thaw the frozen veggies before adding them to the mixture; they will cook perfectly in the pie.
Variations:
- Vegetarian Version: Substitute the chicken with more veggies or use a plant-based protein substitute.
- Different Soups: You can experiment with other condensed soups, such as cream of celery, for a different flavor profile.
- Herbs: Feel free to add other herbs like rosemary or sage for an extra flavor boost.
Keto and Low-Carb Version
Ingredients:
- Crust: Use a low-carb pie crust alternative made from almond flour or coconut flour.
- Soup: Use homemade keto-friendly cream of mushroom and cream of chicken soups (avoid any added sugars or starches).
- Veggies: Use low-carb vegetables such as zucchini, broccoli, and cauliflower.
Instructions:
- Prepare Filling: Follow the same steps as above but with keto-friendly ingredients.
- Assemble and Bake: Use the low-carb pie crusts to assemble and bake as per the original instructions.
This Easy Peasy Chicken Pot Pie is a perfect blend of convenience and comfort, making it a great choice for busy weeknights or a cozy weekend meal. The use of pre-made crusts and rotisserie chicken cuts down on prep time without sacrificing the rich, savory flavors of a classic pot pie. Whether you stick to the original recipe or try out the keto version, this dish is sure to become a family favorite. Enjoy!
Frequently Asked Questions (FAQs)
Q: Can I use fresh vegetables instead of frozen?
A: Yes, you can use fresh vegetables. Just make sure to chop them into small, bite-sized pieces and pre-cook them slightly before adding to the filling.
Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I make this pie ahead of time?
A: Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from chilled.
Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the assembled, unbaked pie. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Bake from frozen, adding additional time as needed.
Q: What can I use instead of butter spray?
A: You can brush the top crust with melted butter or an egg wash (1 egg beaten with 1 tablespoon of water) for a golden, crispy finish.
Enjoy making and eating this delightful and simple Chicken Pot Pie
