Craving a comforting meal that tastes like it's been simmering all day but can be whipped up in under an hour? Get ready to discover the ultimate shortcut to homemade deliciousness with our Almost Homemade Chicken Pot Pie! This recipe is the secret weapon for busy home cooks who want maximum flavor with minimal effort. Imagine a golden, flaky crust hiding a creamy, savory filling that'll make your family think you've been slaving away in the kitchen all day - when in reality, you've got dinner ready in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, diced
- 1 can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) to ensure it's hot enough for baking the pot pie.
- In a large mixing bowl, combine the 2 cups of diced cooked chicken, 1 can of cream of chicken soup, and 1 cup of frozen mixed vegetables. Stir well to ensure all the ingredients are evenly mixed.
- Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to the mixture for added flavor. Season with salt and pepper to taste, adjusting according to your preference.
- Take the pie crust and place it in a 9-inch pie dish. If using a store-bought crust, follow the package instructions for any necessary pre-baking.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly to ensure every slice has a good filling.
- Cover the filling with the second pie crust, if using one. If you only have one crust, you can leave the top open or create a lattice pattern for a decorative touch. Seal the edges by crimping them with your fingers or a fork.
- Cut a few slits in the top crust to allow steam to escape during baking. This will prevent the pie from bubbling over.
- Place the pie in the preheated oven and bake for about 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove the pot pie from the oven and let it cool for about 5-10 minutes before slicing. This will help the filling set slightly and make it easier to serve.
- Serve warm and enjoy your Almost Homemade Chicken Pot Pie!
Tips
- Use rotisserie chicken or leftover roasted chicken to save even more time on preparation.
- For an extra crispy crust, brush the top with an egg wash before baking.
- If you want to add more depth of flavor, consider sautéing some fresh onions or adding a splash of white wine to the filling.
- Make sure to let the pot pie rest for 5-10 minutes after baking - this helps the filling set and makes cutting much easier.
- For a lighter version, you can substitute the cream of chicken soup with a homemade white sauce or Greek yogurt.
- Customize the vegetable mix based on what you have on hand - frozen peas, carrots, or even diced potatoes work great.
- If you're preparing this ahead of time, you can assemble the pie and refrigerate it for up to 24 hours before baking.
- For a crispy bottom crust, consider pre-baking the bottom pie crust for a few minutes before adding the filling.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 18g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 55mg
