Easy to make chicken pot pie for those busy nights when you need something delicious and quick.
How many of you get so busy during the week that you often forget to plan something for dinner? How many of you are rockstars at menu planning? How many of you love homemade dinners? How many of you want homemade but really need it semi-homemade because of time? If you are any of the above then this dinner is for you.
Depending on the week I am awesome at meal planning and when I do it seems like this easy chicken pot pie always seems to find it’s way on the menu. When I’m so busy and forget about dinner but have time to grab something at the grocery store really quick for a fast dinner, this is always a winner. I use refrigerated pie crusts (Pillsbury because the generic always seems to fall apart on me), some cream of chicken soup, frozen veggies, and a rotisserie chicken because they are hot and ready and full of flavor and I didn’t have to do a darn thing.
I also love this recipe because you can make these ahead of time and FREEZE them! Oh yes, grab a couple of chickens and make a bunch of them to keep in your freezer for a quick meal. As a matter of fact, I used to be in a freezer meal group with some ladies and this was the first meal I cooked to exchange and it was a hit. If freezing just wrap with some freezer wrap (don’t bake) and when it’s time for dinner defrost the pie and then bake as usual.
I hope you like it as much as we do. It really is easy to make because you’re really just mixing and putting it together. We like to serve it with some rice (I know, that might sound weird. But trust me, polynesians eat rice with everything) and this pie is great with rice and a side salad. My girls also put ketchup on it and mix it all up…haha. Don’t knock it until you try it.
I know, not the fanciest photo but hey, it was hot still and my kids were starving so this is what we got…haha. *real life my friends, real life.
Hope you like it and please be sure to pin the recipe for later to your Pinterest board and be sure to follow me while you’re there.
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Ingredients
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- Preheat oven to 425 degrees. Unroll and place one pie crust in bottom of pie plate according to directions for a two crust pie.
- Remove meat from chicken and shred or cut into bitesize pieces.
- In a large bowl add chicken, two cans of soup, peas and carrots and pepper. Mix together with a large spoon until incorporated. Add a couple of tablespoons of milk and mix until creamy. Mixture should still be pretty thick. I usually add 2-4 tablespoons of milk.
- Pour mixture into pie plate with crust.
- Roll out second crust and place on top of pie. Crimp edges and with a knife slice some lines on top of crust for ventilation.
- Bake for 20-25 minutes or until a light golden brown.
