When it’s cold outside, there’s one comfort food that can warm me up on the inside. Chicken Pot Pie! Not only is it hearty and delicious and comforting, but it’s super simple to make. (I cheat and use the Pillsbury Pie Crust that you just unroll and bake.) If you LOVE to make pie crust, by all means make yours homemade. It will be absolutely delicious! Okay, now that I have admitted to using ready-made pie crust, I will have to confess the rest of the shortcuts I use when I make this “homemade” Chicken Pot Pie! Here goes: Costco Rotisserie Chicken, Cream of Potato Soup, Cream of Chicken Soup, frozen peas and Veg-All (you know, those mixed vegetables in the can that you have probably seen on the shelf but never bought!) This makes a wonderful dinner and the kids will LOVE it. Heck, they won’t even complain about eating vegetables! If you want to make it even easier, you could use biscuit dough on top rather than a full double-crust.
Let the pie crust sit out at room temperature for about 15-20 minutes to soften. Roll the crust even thinner between two sheets of wax paper. This will make it big enough to fit the bottom and sides of the 8×8″ pan, plus, when it’s rolled thin, it makes a more delicate crust.
Carefully lay the pie crust into the pan and press it into the corners and up the sides. (Be careful not to stretch the dough or it will shrink as it bakes.) Make sure the dough comes up onto the top edge so that the top crust will be able to seal to the bottom crust after the filling has been spooned into it.
Combine the filling ingredients and spoon into the bottom crust.
Dip your finger in water and wet the crust edge (this will “glue” the top crust to the bottom crust so that it doesn’t come out while baking.
Place the top crust on and trim to about 3/4″ bigger than the pan.
Crimp the top and bottom crusts together and make a pretty edge.
Make a few slits in the top with a sharp knife to allow the steam to escape while it bakes.
Brush the top with egg wash (which is 1 egg beaten with 1 tablespoon water.)
Bake at 375° for 55 – 65 minutes or until the crust is golden. (You may need to cover the crimped edges with strips of foil after about 45 minutes to avoid over browning.)
Allow the Pot Pie to sit 10 minutes before serving.
Here are the ingredients:
2 cups diced, cooked chicken (I use rotisserie chicken)
2 cans cream of potato soup, undiluted
1/2 can cream of chicken soup, undiluted
1 16 oz. can Veg-All mixed vegetables
1 cup frozen peas
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 – 3/4 cup milk
Pie Crust for a double crust pie
1 beaten egg + 1 tablespoon water (egg wash for top crust)
Combine all of the filling ingredients in a bowl and set aside. Prepare the crusts (see photos and instructions above.) Spoon the filling into the bottom crust, wet the top edge with water and place top crust on. Crimp to seal. Cut slits in top to allow steam to escape while it bakes. Brush the top crust with egg wash. Bake 55 – 65 minutes at 375° or until crust is golden. (You may need to cover the crimped edges with strips of foil part-way through baking to prevent over-browning.)
Click HERE for our easy pie crust recipe!