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Easy Peasy Chicken Pot Pie

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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.

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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!

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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.

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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.

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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.

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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

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