Easy Chicken Pot Pie - Dump and Go Dinner
4
Servings
11
Ingredients
22
Comments
Using a refrigerated pie crust dough, this Easy Chicken Pot Pie is fool proof and allows you to customize to whatever veggies your family likes.
4
Servings
11
Ingredients
22
Comments
Ingredients
- 2 individual Refrigerated Pie Crust
- 1 ½ cups cook and shred Chicken, Boneless Breasts
- 14 ¼ ounces Mixed Vegetables, Frozen
- 1 ½ cups dice Celery
- ½ cups dice Onion
- 21 ounces Cream of Chicken Soup
- ⅔ cups Milk
- 1 teaspoon Garlic Powder
- ½ teaspoons Nutmeg
- ½ teaspoons Black Pepper
- ¼ teaspoons Salt
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Remove pie crust dough from fridge.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Remove pie crust dough from fridge.
- In a large bowl, combine all of the other ingredients.
- Unroll pie crust and place half into bottom of indicated number of pie pans
- Pour in the chicken/veggie mixture.
- Top with remaining pie crust and cut small slits into the top.
- Bake uncovered at 375F for 30-40 minutes (or follow the instructions provided with your crust) until crust is golden brown. You may to add foil to the edges the last 15 minutes to keep the edges from browning.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 pot pie Amount Per Serving
- Calories
- 808
- Total Fat
- 41g
- Saturated Fat
- 14g
- Trans Fat
- 0g
- Cholesterol
- 78mg
- Sodium
- 1578mg
- Total Carbohydrates
- 78g
- Fiber
- 1g
- Sugar
- 3g
- Protein
- 30g
- WW Freestyle
- 22
22 Comments
Join the discussionIf you don’t have cream of chicken soup you can create a roux with butter and flour then add chicken broth or stock. I think it taste better than the canned alternative.
I found that when I used the prescribed amout of chicken & veggies for 4 servings, I had WAY too much filling to fill up just 1 pie. I ended up filling (2) of my 2 quart Corningware deep dishes, using 1 of my pie crusts on the bottom only of each one. A bonus meal!
when creating this recipe for family of 4 (yellow box), the yield is 4 servings. the recipe card states 2 each pie crusts when i think it’s supposed to be 4 each or 2 boxes. also, at the bottom of the card it states you need 4 deep dish pans and i think it means 2 deep dish pans (which is what i used and the ingredients fit perfectly)
however, the grocery shopping list generated tells you to purchase 8 crusts when i think it’s supposed to be 4 crusts or 2 boxes (i don’t believe pie crusts are used with any of the other recipes in this set).
Thanks Lea you are correct the wording wasn’t quite right there. I have fixed it now to be more helpful.
i was wondering if any one had any ideas for a gluten free version i know how to make a gluten free cream soup alternative but nothing for the pie crust any ideas ?
Melinda – You could sub for any homemade GF pie crust. There are several boxed GF pie crust mixes on the market as well. Good luck!
I just read your question ref. Gluten free pie crust. Although this may be too late, I use 1 c. Brown rice flour sifted with 1 c. Potato or arrowroot starch and 3/4 t. Salt. Then I cut in 2/3 c. Vegan marg or coconut oil. Mix til crumbly. Then add 4-6 T water (one at a time until a nice pie dough forms. This makes one pie (top and bottom) crust.
Thank you so much for sharing Joyce! We always love having feedback on recipes that work for you!
I just wanted to check if the freezer direction baking time is correct. 15-20 minutes. My pie is completely thawed and I’m using an oven that I typically lower times or it overcooks. I’m at 35 minutes and its still pretty doughy but turning slightly tan.
I cooked mine for 20 minutes and it was just perfect. Could it be an altitude difference? If not, you just want the crust to turn golden brown as the inside is already cooked. There’s no danger of raw chicken or anything.
I had the same problem. My pie was completely thawed and at 50 mins I pulled it out and still wasn’t happy with it. I made a second one (trying the double and freeze concept) so now I’m completely unsure of how to cook the frozen one. Help!
Hi Lurah! It seems like we have some mixed reviews on this, but it appears that the issue particularly is over the ‘doneness’ of crust. If you want a more thoroughly cooked crust, increasing the bake time and upping the temperature at the end could help you achieve the level of ‘done’ you’re looking for. We hope this helps!
No altitude issues. Strange. I ended up doing it for 45 minutes and it was perfectly golden, not burnt but hubby says he likes the bit of gooeyness it still had lol. Will try this again another time but use canned veggies for our texture preferences but ill have to get an oven thermometer. It’s an older gas stove that gets really hot to the touch so maybe it was having an off day! 🙂
Yes oven thermometer is key I think. I can set my oven to 375 and my thermometer will be off sometimes by 20 degrees. I like my crust a little gooey too 😉
Thanks for this, the whole family has just polished off a serving of a vegetarian version of this made with Quorn ‘chicken’ and OAMM’s cream of mushroom soup recipe. A cream of X soup and a pot pie are two recipe firsts for me, and this turned out great. OAMM you saved us a bunch of money and from eating a whole bunch of industrial chemicals!
I just made this pot pie with all of my leftovers 🙂 For the freezer method, do you thaw before baking or can it go straight from freezer to oven? Is the 15-20 minute cook time for a thawed pie? Thanks!
Melissa, the time given is based on thawing it first. If you want to cook from frozen, it will take a substantial amount more time, and you’ll need to cover with foil so it won’t burn on the top. Does that help Melissa? We are always here and happy to help!
Thanks! It makes complete sense… and common sense, too 🙂 I figured the time was for thawed but wanted to be certain. Last time I made a pot pie was a single serving from a box many years ago. I’ve never made one this big. I’m excited to taste it on a night when I don’t have time to cook (which should be soon)!
Can I make it using raw chicken (cut into small pieces) instead of cooked chicken?
Yes! That is no problem – you might need to increase the cook time a bit and then definitely watch/ cover the crust with foil if it becomes too brown. But if you cut them small it should be fine.
Super easy and has great flavor. The crust was way underdone after 20 minutes using the recipe directions. Per the pie crust box, I upped the temperature to 425 and baked it a total of 40 minutes. The crust was then wonderfully golden.
It makes way more filling than could fit in my pie crust. I’m thinking a deeper pie dish may fit all of it? I ended up putting the extra into a casserole dish and topping it with the cut-off edge of the pie crust. It worked great.
Glad this was a hit for you! We make this a lot in my house as well! It’s one of our go-to recipes! I also frequently take it friends/family who need a meal! I agree that you did the right thing by following the directions on the pie crust box. You bring up a good point that we probably should update those instructions to mention that. Thanks for bringing this to our attention!
Good idea for the extra pie filling! I typically have some left-over as well. I generally freeze this and have another meal or do what you suggested but use muffin tins. I think a lot does depend on the size of your pie plate. Maybe we both need to invest in some deep dish pie plates! Ha ha!