This Cheat’s Chicken Pot Pie recipe is perfect for busy weeknights when you want a comforting dinner but don’t have a lot of time. Using store-bought rotisserie chicken, frozen vegetables, and canned soup, this recipe comes together quickly and easily.
1. Ingredients
Searching for a simple yet scrumptious recipe to cook for your family or friends? Look no further! Chicken pot pie is ideal. Basic items are required, such as eggs, milk, butter, and some chicken pieces. Here is the full list of ingredients for this effortless chicken pot pie:
- Eggs
- Milk
- Butter
- Chicken pieces
Filling
For that tasty chicken pot pie filling, you’ll need these ingredients:
- 1 lb. boneless, skinless chicken breasts, cubed
- 3 tablespoons cooking oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 tablespoons all purpose flour
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 3/4 cup milk
- 1 cup frozen green peas, thawed and drained. Mmm, delicious!
Cooked chicken
Cooked chicken is the star of a chicken pot pie. Roast or boil it and shred, cube, or cut it into pieces. To add flavor, marinate it beforehand. You can also use cooked turkey instead, but it will change the taste.
For an 8-inch diameter pot pie, you need 3/4 of a pound of cooked chicken. Select smaller pieces so they fit in the pastry shell without taking up too much room.
Frozen vegetables
Frozen veg is a major part of Chicken Pot Pie. Look for a “mixed vegetables” package in the frozen section. To thaw them, place them in a colander. Run cold water over them until defrosted. Or, microwave in 30-second intervals. Ensure the veg is fully defrosted before adding to the Pot Pie. This ensures even cooking.
Cream of chicken soup
Cream of chicken soup is a condensed variety with a light golden-brown color and thick consistency. It contains chicken broth, cream, and often pieces of chicken. Specks of carrots and celery are usually visible. Ingredients will vary based on the brand.
It can be eaten alone with croutons or crackers, or used in other dishes with melted cheese or extra veggies. It’s a great base for making casseroles like Chicken Pot Pie. Plus, it adds bulk to soups without needing to add individual ingredients.
Flour
Flour is vital in a chicken pot pie. It thickens the sauce and brings the crust together. This recipe needs all-purpose flour. But, you can use different types like whole-wheat or white whole wheat. You can even mix types.
Plus, butter, milk, and cheese make a roux. This gives the pot pie its creamy texture. When hot veggies and cooked chicken are added, a thick and savory sauce forms. This binds everything together for yummy eating.
Salt and pepper
Salt and pepper are basic yet important ingredients in any kitchen. This recipe needs a half teaspoon of each. This amount will give flavor, but not overpower the dish. Taste as you go to get the perfect flavor.
Topping
For your pot pie topping, you’ll need one sheet of ready-made puff pastry (175g). This type of pastry adds crunch and a pleasing look to your dish. You can find it in the chilled section of supermarkets. It can be stored in the refrigerator for up to 3 days. When handling it, work quickly. It gets hard and sticky if left at room temperature too long. When rolling it out, keep it cool. Work on a floured surface.
Cut the pastry into 4 equal sections. Then, roll out each section into a 20 cm round disc shape.
Refrigerated biscuit dough
A can of refrigerated biscuit dough is the base for this Cheat’s Chicken Pot Pie. Most biscuit dough is in a 7 or 8-count package. So, double the recipe if making a large pot pie. The biscuit dough is the pot pie crust. Spread it evenly over the top after all other ingredients are in. Roll out each biscuit for an even top, or place them individually for variation. Seal the dough down the sides of the dish before baking. Otherwise, air can escape and create an undesired texture.
2. Instructions
No need to break a sweat! This cheat’s Chicken Pot Pie requires only 30 minutes and ingredients you may already have. Let’s get started!
- First, gather all the ingredients.
- Then, mix ’em up.
- Next, bake in the oven.
- Lastly, serve and enjoy!
Simple as that – yum!
Preheat oven
Oven to 375°F (190°C). Convection oven? Check maker’s instructions. Rack in the middle. Frozen veg? Follow package directions. Preheat!
Prepare Filling
Preheat oven to 375°F. Grease a deep-dish 9-inch pie plate.
Heat a large skillet over medium heat with 1 tablespoon oil. Add 2 cups diced potatoes and cook until soft. Add 3/4 cup chopped carrots and onion, plus 1/2 teaspoon salt and black pepper to taste. Cook for 5 minutes until veggies are tender. Stir in 2 tablespoons flour and cook an extra minute. Add 2 cups cooked/canned chicken and 1/2 cup frozen peas.
For the gravy: Whisk 1 cup chicken broth/stock and 1/3 cup milk with 1 tablespoon each Worcestershire sauce and Dijon mustard. Simmer while stirring constantly until thickened. Add 2 tablespoons fresh parsley (optional). Pour into buttered pie plate. Top with prepared crust. Cut slits in top crust. Bake in preheated oven for 30 minutes. Let kitchen fill with delicious smells! Cool for 10 minutes before serving warm – enjoy!
Combine chicken, vegetables, soup, flour, salt and pepper in a bowl
Grab a large bowl. Place in it 2 cups cooked, diced chicken. Add 1 cup of mixed vegetables – peas, carrots and corn. Pour in a 10-3/4 ounce can of condensed cream of chicken soup. Sprinkle in 1/4 cup of all-purpose flour. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Use a spoon or spatula to stir everything together till completely combined.
Pour into a greased 9-inch pie plate
Pour the sauce, chicken and veg into a greased 9-inch pie plate. Spread with a rubber spatula. Place a round piece of pastry or single sheet of dough on top. Press edges with your fingertips to seal. Cut small slits in the top for steam. Bake as directed. Serve warm. Enjoy!
Prepare Topping
Preheat oven to 375°F. Beat 2 eggs in a bowl until frothy. Slowly add 1 cup of heavy cream; mix until smooth.
In another bowl, mix 2 cups of cheese with 3/4 cup of flour, garlic powder and baking powder. Stir in egg and cream mixture.
Spread topping over filling in dish. Bake for 40 mins or until golden brown. Serve warm with salad or veg. Enjoy!
Cut biscuit dough into small pieces
Start by preheating the oven to 425°F (220°C). Check that the temperature is correct before you put the chicken pot pie in.
Cut the biscuit dough into tiny parts. Using your hands or a spatula, break off each piece and drop it onto the filling. This will form the crust of the pie. Place the pieces evenly across the top so they all cook evenly.
Place pieces on top of filling
Grab 1/2 sheet of puff pastry from the box and roll it on a lightly-floured surface. Cut the dough into two circles, bigger than the dish circumference. Take one circle and drape it over the filling mixture in the baking dish. Gently press down over the top and sides to make sure the pastry is sealed tightly.
Use a sharp knife to make four vents in the top of the pastry. These vents allow steam to escape while cooking. Put any remaining small pieces on top for extra golden crispness when baking.
3. Bake
Baking is a cheat’s dream! Need a quick, delicious meal? All you need is some puff pastry, chicken and your fave veg. In minutes you can make a flavorful, filling dish.
Here’s how: Put together a chicken pot pie!
Bake for 25 minutes or until top is golden brown
Set your oven to 375°F (190°C). Pop the pot pie on a baking sheet with parchment paper. Bake for 25 minutes or till the pastry is golden brown. Cooking times depend on your oven and the size of the pot pie. Check regularly after 20 minutes to avoid burning. If edges are close to being done, cover them loosely with aluminum foil.
Once the chicken is cooked, pour off any juices and serve hot with a side of veggies or a salad. Dig in!
For more Chicken Recipes, check out: 12 Chicken Recipes For All Occasions Yet Quick and Easy
