Nothing says comfort food better than Chicken Pot Pie! My delicious, homemade Chicken Pot Pie is the perfect companion for those cozy nights at home.
My family loves this dish so much! When I make it, I double the filling recipe so I can freeze half of it. All I have to do is let it thaw it out while I roll out the pie crust. It’s a quick and easy way to have this yummy dish readily on hand.
This recipe has actually been many years in the making. It started about 15 years ago. I wanted to make soup for dinner but juggling a baby didn’t leave much time to go to the store. But what did I have on hand? I started with a can of Campbell’s Cream of Chicken & Mushroom soup. I searched the pantry and added a can of mixed vegetables. Finally, I added some leftover rotisserie chicken, I had created what I then dubbed “Chicken Chowder”.
As time went on, my cooking skills and nutrition knowledge grew. I slowly changed the ingredients, and added my homemade Flaky Pie Crust. I had almost accidentally created this amazingly, delicious dish! My most recent change was just this week. I ditched the canned cream soup (sorry Campbell’s) and developed my own creamed soup recipe at home. You can use either store bought cream soup or my recipe for Cream of Chicken & Mushroom Soup.
My pie crust is a recipe I’ve had since high school Home Ec! I’ve since made some changes to it with a little trick my sister, Mary, taught me. Instead of using shortening, I use frozen butter that I’ve grated with a cheese grater. It works perfectly to make the butter blend in to the flour mixture easier!
You can stretch your Chicken out by using less chicken in this dish. Feel free to use whatever you have on hand. White meat, dark meat, tenderloins, or even store bought rotisserie all work great in this dish! If your family likes corn, mushrooms, or peas, add those too! Get creative with it!
Rhonda Sue’s Chicken Pot Pie
Ingredients
- 4 C Cream of Chicken & Mushroom Soup – If you use canned soup, you'll need 2 cans and 1/2 c milk
- 6 Chicken Tenderloins or about 2 lbs of other chicken pieces
- 1 14.5 oz Can Green Beans
- 1 14.5 oz Can Carrots
- Pie Crust Homemade or store bought is fine. You can use my Flaky Pie Crust recipe below.
- 2 Tbs Canola or Olive Oil to cook the chicken in
- Salt & Pepper to taste
- Butter (optional)
Instructions
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Heat oven to 425 degrees F
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Lay the chicken tenderloins (or other chicken pieces) out on a cutting board. Pat dry with a paper towel. Season both sides with salt & pepper. Pour oil into a medium skillet and heat over medium heat. Cook the chicken about 3 – 5 mins on each side or until done. Remove the cooked chicken from the pan and place on a clean cutting board to cool. DO NOT put the cooked chicken onto the same cutting board the raw chicken was on.
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While the chicken is cooling, separate your pie crust into 2 pieces. Roll out 1 of the pieces large enough to cover the bottom and sides of the baking dish. I like to use my Deep Dish Oval Baker from Pampered Chef, but any 4 quart baking dish with deep sides will do. Set the other piece of dough aside.
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In a medium bowl, mix together the soup (if your using canned condensed soup add 1/4 cup milk per can), green beans, and carrots (you can also add other vegetables if you'd like).
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Once the chicken is cooled, cut or shred it into bite sized pieces and mix it into the soup mix. Pour the filling mixture into the pie crust. I like to sprinkle just a little salt & pepper on top.
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Roll out the remaining piece of pie crust and lay it on top of the pot pie. Pinch the edges together to seal them so the filling doesn't spill out.
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Cut a small slit in the middle of the top pie crust to create a steam vent. If you choose to do a lattice top, you can skip this step.
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I like to spread just a little butter over top of my pot pie crust. This step is completely optional.
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Bake for 30 – 35 minutes or until the top and edges are golden brown.
Recipe Notes
You can make this recipe Gluten-Free by using a GF pie crust.
Flaky Pie Crust
Flaky & delicious – just like your mama used to make it!
Ingredients
- 2/3 C Frozen Butter – grate it with a cheese grater
- 2 C All Purpose Flour
- 1 tsp Salt
- 5 – 8 Tbs Ice Cold Water
Instructions
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In a medium bowl, combine the flour and the salt. Add grated butter, and toss together with the flour to incorporate.
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Sprinkle the water, 1 tablespoon at time, tossing with a fork until all flour is moistened. Additional water can be added 1 tablespoon at a time if needed, but don't make the dough too wet.
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Gather dough into a ball, and shape into a flattened round. Leave the dough in the bowl, covered with a towel, until ready to use.
Recipe Notes
If you’re making the dough ahead of time, you can wrap it in plastic and store it in the refrigerator. Bring the dough back to room temp before rolling.