Quick and Easy Pot Pie

When it comes to comfort food one of the first meals that comes to my mind is pot pie. I started making pot pie several years ago. I loved it but it was a ton of work. I have perfected pot pie in a way that is absolutely delicious and one of the easiest meals you’ll make. The best part is it tastes like you spent hours preparing it. It is sure to impress anyone!

Jump to Recipe

This comforting, tasty meal is one the whole family will love!

Ingredients.

This is where you can get creative. There are so many options to creating the perfect pot pie. My family is a on the picky side, so for me I stay simple but you can literally add anything you’d like. Let me tell you how I do it.

I use boneless skinless chicken breast for the meat of my pot pie. You can use turkey, beef or go vegetarian and do all veggies. I like to boil the chicken ahead of time, once it’s cooled I prefer to dice it up in about 1 inch squares. If you have leftover rotisserie that is a great quick option and with Thanksgiving right around the corner as it as while I am writing this post you can use leftover turkey. It doesn’t get much easier than that!

The rest of the filling for me consists of, cream of chicken soup for the base. I use frozen (thawed) broccoli florets and canned diced potatoes. This is where you’re creativity kicks in, you can add more frozen veggies like carrots, corn whatever your heart desires. You can literally add anything and make this pot pie all your own. Also I like to season the chicken after I dice it as well as the filling.

For my crust and to make life so much easier I use premade pie crust. It is just as flaky as if you spent your day prepping dough (no one will know the difference 😉)

How to make.

Like I mentioned earlier I boil mine earlier in the day and dice up and store in the refrigerator until I am ready to throw it all together. To make it even easier you can use a rotisserie chicken or even leftover turkey after Thanksgiving.

Since the chicken for me is already prepared and ready to add I start my pot pie filling about 15 minutes before I am ready to bake, at this time I also set out my premade pie crusts and let sit for about 15 minutes as the directions on the box states. In a medium saucepan I add the chicken, two cans of cream of chicken soup, one can of diced potatoes (drained) and the thawed frozen broccoli florets. I season with salt, pepper and garlic salt and bring it all to a boil stirring every few minutes.

Once it is heated through I remove from the heat and allow to cool a bit. I like to open the pie crusts and remove from the wrapping. I roll out onto my counter and let sit until the filling is ready to pour in.

Now is time to put it all together and make your beautiful pot pie. Lightly spray cooking oil into your pie pan and add the bottom pie crust to cover the pan and go up the sides. Pour in the filling and top with the top pie crust. Push it down and onto edges of your pan. Peel off the excess and using a fork go around the sides and crimp the bottom and top crusts together to seal. With a small cookie cutter or sharp knife, cut holes in crust.

Put it in a preheated 400° oven for 20 to 30 minutes or until crust is golden brown, I don’t have this problem but if you do cover the edge of the crust with strips of foil after 15 to 20 minutes to prevent excessive browning.

Once it’s a perfect golden brown, remove from your oven and let sit for 5 minutes before cutting into and serving. That’s it. This delicious, savory recipe is your ticket to a quick comfort meal on a busy weeknight or any night you’re craving something warm and tasty!!

Quick and Easy Pot Pie

Recipe by JasminCourse: MainDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

576

kcal

Recipe for a quick and easy comfort meal everyone will enjoy!

Ingredients

• 1 box (14.1 oz.) refrigerated pie crusts (2 count), softened as directed on box

• 2 cups of diced cooked chicken

• 2 cups frozen broccoli florets, thawed

• 1 can diced potatoes, drained

• 2 cans (10 3/4 oz.) condensed cream of chicken soup

Directions

• Heat oven to 400°F. Spray pan with oil.
• Soften pie crust as directed on package.
• In a medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Take off heat and allow to cool just a few minutes.
• Remove 1 crust from pouch, unroll and place in bottom and up sides of pie pan.
• Pour filling into crust-lined pan. Remove 2nd crust, unroll and put on top of filling. Seal edges with fork and trim edges.
• Bake at 400°F for 30 minutes or until golden brown. If necessary, cover edge with strips of foil after 15 to 20 minutes to prevent excessive browning.
• Allow to cool 5 minutes before cutting and serving. Enjoy!

Nutritional Disclaimer: Jasmin with “I Heart PB and J” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.