Quick & Hearty Chicken Pot Pie
Indulge in the comforting warmth of this Quick & Hearty Chicken Pot Pie, a family favorite that combines tender chunks of rotisserie chicken and flavorful vegetables in a luscious cream sauce. This recipe is a breeze to make, especially when using leftover baked potatoes for added texture and richness. Topped with flaky, golden pie crusts, it’s a dish that tastes like it was made from scratch but comes together in no time. Perfect for busy weeknights or as a satisfying weekend meal, this pot pie will surely become a staple in your home.
6
Servings
N/A
Calories
6
Ingredients
Ingredients
ready-made pie crusts
2 (no preparation needed)
Healthy Request cream of chicken soup
10 ounces (no preparation needed)
russet potatoes
8 ounces (pre-cooked, cooled, peeled, and cubed)
frozen peas and carrots
1 cup (thawed)
frozen cut green beans
1/2 cup (thawed)
cooked chicken breast
1 cup (cubed)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Place one ready-made pie crust in a deep-dish pie plate, pressing it gently to fit the bottom and sides.
3
In a large bowl, combine the cubed potatoes, thawed peas, carrots, green beans, and cubed chicken breast. Stir gently to mix.
4
Spread the vegetable and chicken mixture evenly in the pie crust and pour the cream of chicken soup over the top. (If you prefer a thinner mixture, add a splash of milk or water to the soup before pouring.)
5
Cover the filling with the second pie crust, sealing the edges by pressing them together to prevent leaks.
6
Cut several small slits in the top crust for steam to escape.
7
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Keep a baking sheet or foil under the pie plate to catch any overflow.
8
Remove from the oven and let cool for a few minutes before slicing. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Quick & Hearty Chicken Pot Pie?
It is a comforting savory pie featuring tender rotisserie chicken, pre-cooked potatoes, and vegetables in a creamy sauce, topped with a flaky crust.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
What oven temperature is required?
The oven should be preheated to 425°F (220°C).
How long does the chicken pot pie take to bake?
It takes about 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
What kind of chicken should I use?
The recipe calls for 1 cup of cubed cooked chicken breast, though rotisserie chicken is a great time-saving option.
Do the potatoes need to be cooked beforehand?
Yes, the russet potatoes should be pre-cooked, cooled, peeled, and cubed before being added to the filling.
What type of soup is used for the base?
This recipe uses one 10-ounce can of Healthy Request cream of chicken soup.
Can I use frozen vegetables?
Yes, the recipe specifically uses thawed frozen peas, carrots, and cut green beans.
How many pie crusts are needed?
You will need 2 ready-made pie crusts—one for the bottom and one for the top.
How do I prevent the filling from leaking out during baking?
Seal the edges of the top and bottom crusts by pressing them together firmly.
Why do I need to cut slits in the top crust?
Slits allow steam to escape while the pie bakes, preventing the crust from becoming soggy or bursting.
Can I make the filling thinner?
Yes, you can add a splash of milk or water to the cream of chicken soup before pouring it over the filling.
What should I do if the pie overflows in the oven?
Place a baking sheet or aluminum foil under the pie plate to catch any drips or overflow.
Should the pie cool before serving?
Yes, letting the pie cool for a few minutes after removing it from the oven makes it easier to slice.
Is this a good recipe for using leftovers?
Absolutely, it is designed to use leftover baked potatoes and pre-cooked chicken.
What size pie plate is recommended?
A deep-dish pie plate is recommended to accommodate the hearty filling.
Can I use a different type of potato?
While russet potatoes are suggested, you can use red or Yukon gold potatoes as long as they are pre-cooked.
Is this recipe considered a quick meal?
Yes, by using ready-made crusts and pre-cooked ingredients, it is significantly faster than traditional scratch-made recipes.
What category of food is this recipe?
It falls under the Savory Pies category.
Can I swap the green beans for another vegetable?
Yes, you can substitute with corn, lima beans, or extra peas and carrots based on your preference.
How much vegetable mixture is used in total?
The recipe uses 1 cup of peas and carrots and 1/2 cup of green beans.
Can I use homemade pie crust instead of store-bought?
Yes, you can certainly use your favorite homemade pie crust recipe for the top and bottom.
Is the cream of chicken soup used as-is?
Yes, it is typically poured directly over the meat and vegetable mixture.
What tags are associated with this recipe?
Tags include chicken pot pie, easy recipe, comfort food, savory pie, using leftovers, and quick meal.
Can I make this recipe dairy-free?
You would need to find a dairy-free cream of chicken soup substitute and ensure your pie crust is made without butter or lard.
How much potato weight is needed?
The recipe calls for 8 ounces of russet potatoes.
Can I use turkey instead of chicken?
Yes, cooked turkey breast is an excellent substitute for cooked chicken in this pot pie.
What is the preparation for the frozen vegetables?
The frozen peas, carrots, and green beans should be thawed before being mixed into the pie.
How do I store leftovers?
Cover the pie or place slices in an airtight container and refrigerate for up to 3-4 days.
Can I freeze the unbaked pie?
Yes, you can assemble the pie and freeze it; however, you may need to increase the baking time if cooking from frozen.