- The Best Fall Comfort Foods
- Easiest Chicken Pot Pie Crust
- Can You Make Chicken Pot Pie From Scratch?
- Can You Freeze Chicken Pot Pie
- Recommended Products
- Common Questions
- Ready for Some Serious Comfort?
Ever just crave something cozy, simple, and super quick to pull together? Quick Chicken Pot Pie has saved my bacon countless times. I’m talking about those chilly nights when you get home, flop on the couch, and realize you forgot what a vegetable looks like. You’re hungry, the kids are cranky, and nobody’s got an hour to fuss with ten pans. That’s exactly when this recipe comes flying in for the win. So let’s get into it — because your dinner (and mood) is about to get way better.
The Best Fall Comfort Foods
Everyone’s got a list of fall food favorites, right? For me, Quick Chicken Pot Pie sits right at the tippy top. There’s just something so classic and satisfying about this dish. It reminds me of cozy Sundays at my grandma’s… except, confession, hers took like four hours. Nobody’s got time for that nowadays. My version gives all that creamy, soul-warming goodness but skips all the fussing and fancy steps.
Seriously, if you ask me, there are only a few things that nail that feeling of home-cooked comfort. This pot pie has it all: creamy filling, tender chicken, and golden, flaky crust that cracks just right when you dig in. And you don’t have to be some kind of five-star chef to pull it off. You’ll want this one on speed dial for every chilly day ahead.
This chicken pot pie is pure magic. It’s the only thing my picky eater begs for seconds of! – Jess .
Easiest Chicken Pot Pie Crust
OK, here’s where people fall off the wagon. “It’s the crust,” they say, looking all scared and dramatic. But listen — there’s zero shame in grabbing a store-bought pie dough for your Quick Chicken Pot Pie. It’s fast, flaky, and basically foolproof (bless). Just unroll and plop it on. No one’s going to know you didn’t make it from scratch… unless you tell them, in which case that’s on you!
If you’re a wild rebel and want to make it from scratch, just keep it straightforward. Butter, flour, a smidge of cold water, and a pinch of salt. Get in, get out (and maybe use a bit more butter than those fancy baking books suggest). Either way, the crust is there to soak up all that creamy filling, so let’s keep it fun and functional. Don’t overthink it.
Can You Make Chicken Pot Pie From Scratch?
Oh, heck yes! Quick Chicken Pot Pie is super customizable. If you’re feeling ambitious or want to clear out the fridge, toss in fresh carrots, peas, and whatever leftover chicken you’ve got (rotisserie, poached, grilled – it all works). That “from scratch” magic is mostly about tossing real ingredients in a pan and letting the oven work its wonders.
Honestly, you can tinker with everything here. Throw in sweet corn, swap the chicken for turkey, or sneak in more veggies — even picky eaters will gobble it up if you dice things small enough. As long as it’s creamy and hot, you’re doing it right.
Don’t let grandma-level perfection get in your head. The beauty of this dish is in its flexibility. You do you, friend.
Can You Freeze Chicken Pot Pie
This is a question people always ask me, and my answer is: absolutely, and you probably should! Quick Chicken Pot Pie is one of those dishes that actually gets better with a little freezer time. It means you can bake once and eat twice (or three times).
Here’s my totally non-scientific method:
- Bake your pie, let it cool down completely (seriously, or you’ll get weird ice crystals)
- Wrap tightly in foil or plastic wrap, or use a freezer-safe container
- Label it (so you don’t end up playing freezer roulette next month)
- Reheat straight from the freezer at 350F until piping hot (about 30 minutes)
Pot pie on demand is a power move for busy people. Plus, nothing beats walking in on a Wednesday and remembering you’ve got homemade dinner stashed.
Recommended Products
Want to make Quick Chicken Pot Pie even less hassle? There are a couple things I swear by: deep pie pans (to fit all that filling), store-bought rotisserie chicken (absolute time saver), and a simple vegetable chopper to avoid all the nap-inducing onion chopping. Trust me, these make things move faster and get you fed sooner.
If you’ve got a well-seasoned cast iron skillet, sometimes I skip the crust altogether and top with biscuit dough, letting it bake up rustic and golden. Not traditional, but really, really good. The only rule here? Use what you’ve got and what you like.
| Ingredient Quantity Notes | ||
| Chicken (cooked & shredded) | 2 cups | Rotisserie chicken works great |
| Frozen mixed veggies | 2 cups | Peas, carrots, corn, etc. |
| Cream of chicken soup | 1 can (10.5 oz) | Add more for a creamier filling |
| Pie crust | 2 crusts | Store-bought saves time |
| Milk | 1/2 cup | Makes it creamy |
Common Questions
Q: Can I use leftover turkey instead of chicken?
A: Totally, I do it all the time after Thanksgiving.
Q: What veggies work best in this recipe?
A: Peas, carrots, and corn are classic, but use what you love! Even green beans in a pinch.
Q: Is there a gluten-free way to make chicken pot pie?
A: Yup, just use a gluten-free pie crust. These days, store-bought versions are actually pretty tasty.
Q: How do I keep the crust from getting soggy?
A: Bake the pie on the lower oven rack, so the bottom crust crisps up nicely.
Q: How long will leftovers last in the fridge?
A: I’d say about 3-4 days, covered. After that, pop it in the freezer.
Ready for Some Serious Comfort?
Alright, friend, that’s my whole spiel on Quick Chicken Pot Pie. It’s about as easy and satisfying as dinner gets and perfect for busy weeknights or lazy weekends alike. Don’t sleep on using what you’ve got in the fridge and do not let a complicated crust scare you off. Best part? Leftovers are even better the next day. If you want more inspiration, check out this helpful guide to easy fall dinners.
Go ahead, make it, and tell me how much your family raves. You’ll probably wonder why you ever bothered with frozen versions at all. Dig in and enjoy.
Quick Chicken Pot Pie
Equipment
- Pie Pan or Casserole Dish
- Mixing Bowl
- Oven
Ingredients
Filling
- 2 cups cooked chicken shredded, rotisserie works great
- 2 cups frozen mixed vegetables peas, carrots, corn, etc.
- 1 can cream of chicken soup 10.5 oz
- 1/2 cup milk
Crust
- 2 pie crusts store-bought or homemade
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, frozen veggies, cream of chicken soup, and milk. Stir until well mixed.
- Place one pie crust in the bottom of a deep pie dish or baking dish. Pour filling on top and spread evenly.
- Top with the second crust. Seal edges, cut a few slits in the top for steam to escape.
- Bake for 30 minutes, or until crust is golden and filling is bubbly.
- Let cool for 5 minutes before serving. Enjoy!