Easy Chicken Pot Pie
Work this classic farmhouse favorite into your monthly meal plan. With tender chicken, savory gravy and fantastic crust, it's a no-fail favorite your family will enjoy for years to come.
Servings: 6 people
Equipment
- 1 9x13 casserole dish; glass or non-stick (I prefer glass)
- 1 medium stock pot (for mixing your pot pie filling)
Ingredients
Pot Pie Filling
- 2 cups chicken, chopped/cubed (light or dark meat)
- 2 10 oz cans cream of chicken soup, organic (I use this in substitute for a roux for a time saver)
- 1 cup milk
- 1 16 oz bag frozen mixed vegetables (no thawing required)
- 1-2 tsp garlic salt (I never measure - add to taste)
- 1 tsp black pepper
- 1 tsp poultry seasoning
Pot Pie Crust or Topping - Choose One or the Other
- 1 tube organic/all-natural refrigerated biscuit dough (or you can make a homemade dough)
- 2 9 in pie crusts (top and bottom)
Instructions
- Preheat your oven to 350 degrees.
- In the medium sauce pan, combine the filling ingredients and seasoning, stir well and heat over medium heat until warmed through. Taste and season as needed. It'll be going in the oven, so don't over cook it.
- If you choose to use the biscuit topping, cut each biscuit into 4 pieces and set aside. If you want a pie crust pot pie, make sure your pie crusts are rolled out and ready.
Biscuit Topping Pot Pie
- Add the pot pie filling to a 9x13 casserole pan and place the quartered biscuits evenly across the top of the filling. Bake uncovered for 25-30 minutes at 350 degrees until the filling is bubbly and the biscuits are golden brown and have finished baking.
Pie Crust Pot Pie
- Place one of the 9" pie crusts in the bottom of a 9" standard pie dish. If you use a deep-dish pie dish, you may need to roll your crust out a little bigger.
- Place the pie filling into the crust and lay the second pie crust over top, pinching around the edges to seal them.
- Make 4 equally spaced cuts in the top of the pie to vent the steam.
- Bake for 25-30 minutes at 350 degrees until the crust is golden brown and the filling is hot and bubbly. If you so choose, brush an egg wash on the top of the pie before baking (1 egg beaten with a little milk) to give a really nice golden finish.
Notes
I like to serve the chicken pot pie with shredded sharp cheddar cheese and some green onions for an extra pop of flavor.