What is it that makes Chicken Pot Pie so comforting? I think it’s that it combines everything we love about Chicken Noodle Soup and the creamy goodness of a good ole Southern Casserole with a nod to the crust of a really good pie. Just like any good Southern dish, you can make this hundreds of ways. I prefer the super simple way… but if you have time to make your own pie crust then have it. You could also choose a yummy puff pastry or even biscuits… the world is your pot pie!
You can find this on our Weekly Meal Plan #2. Here’s how I make this Southern Classic in the easiest way possible!
Super Simple Chicken Pot Pie
Nothing fancy and complicated here - store bought pie crust, canned soup, frozen veggies... with a few extra ingredients to flavor it up, you've got yourself an extremely easy yet deliciously satisfying flavorful dinner!
Equipment
- Deep Dish Pie Pan
Ingredients
- 2 Store Bought Pie Crusts - the roll out kind. You'll need two - one for the top and one for the bottom.
- 4 Cups Cooked Chicken. Usually about 4-6 Boneless, skinless breasts. You can boil and chop or use rotisserie. Chicken thighs would work too.
- 2 cans Cream of Chicken Soup
- 1 Tbs Fresh Thyme
- 2 Tsp Italian Seasoning
- 1 Bag Frozen Vegetables (Corn, peas, green beans, lima beans, celery, potatoes, etc)
- 1 Tbsp Unsalted Butter
- 1 egg Slightly Beaten
- Kosher Salt
- Fresh Ground Pepper
Instructions
- Preheat your oven to 350F. Then cook your chicken. I like to boil mine for this recipe, but you could brown it. Rotisserie chicken works too. Either way, after the chicken is cooked, dice up 4 cups and set aside.
- Add the Cream of Chicken soup cans to a large mixing bowl.
- Add the thyme and Italian seasoning to the soup and mix.
- Melt the butter and add into the soup and mix well.
- Add the frozen vegetables to the soup and mix.
- Add the chicken and plenty of fresh ground pepper, and mix well. Set aside.
- Open the pie crust and put the first layer down into your deep dish pan. Fix and trim around the edges as desired.
- Fill the deep dish pie pan with the pot pie filling, patting down with a spatula until it is well filled and somewhat smooth on the top.
- Layer over the second pie crust and trim around the edges as desired. You can see in the picture, I re-rolled and made some little pretty leaf like designs on the top... get as creative as you'd like!
- The trick to getting a beautifully golden crust is to take a brush, dip it into the egg, and spread generously around the raw dough. Make sure to poke a few small holes to let some steam escape.
- Sprinkle the top with a dusting of kosher salt. Bake at 350F for about 40-50 minutes until the crust is golden brown.