When time is short and you want a delicious comfort food meal, this Easy Chicken Pot Pie recipe is the perfect answer. With just 7 common ingredients, and 30 minutes of cook time, this dish will be on the table in no time.
Although I love a classic homemade chicken pot pie with a complete pie crust that surrounds a thick, creamy, chicken and vegetable filling, there are times when I just don’t have the time or energy to make one.
However, I can still make a recipe that contains the flavors of this iconic dish with just a few shortcuts. And it all starts with pre-cooked chicken.
Quick & Easy Shortcuts
1. Pre-Cooked Chicken
Most often I will use the leftover meat from a store-bought rotisserie chicken. Although, other times I will make Air Fryer Chicken Breasts at the beginning of the week and have a few extra to use throughout the week.
However, you could also purchase pre-cooked chicken in a bag or can. The choice is up to you!
2. Frozen Mixed Vegetables
Next, you will need frozen mixed vegetables. Stick to the variety of classic mixed vegetables that are commonly found in pot pie.
The best variety to purchase is the mixture of carrots, peas, corn and green beans. They are easily found in the frozen vegetable section at the grocery store.
However, if you aren’t a fan of one of the vegetables listed, you can always buy individual bags of frozen veggies and make your own combination.
3. Condensed Cream of Chicken Soup
The next item that you will need to make your easy chicken pot pie is condensed cream of chicken soup. The soup will replace the homemade roux and also the milk/cream that is typically found in a homemade recipe.
Because the condensed soup is what holds everything together, be sure to buy a high quality brand of the soup. And as always, I recommend purchasing a low-sodium variety so that the pot pie doesn’t turn out too salty.
4. Crescent Roll Dough
Like I mentioned above, this is a quick and easy recipe that will be ready to eat in just over 30 minutes. Therefore, instead of making a homemade crust or using refrigerated pie crust dough, this recipe calls for crescent roll dough as the topping.
And it all began as an accident. I had made 4 refrigerator crescent rolls to serve with my Honey Garlic Salmon recipe and had no idea what to do with the remaining 4 triangles of dough.
Therefore, when my husband told me he was craving chicken pot pie, I knew exactly how to use up the remaining dough before it dried out.
And it worked out perfect! The remaining perforated rectangle of dough was the perfect size to cover my 1.5 quart oval baking dish.
And as they say, the rest is history! I really liked how light and flaky the crust became once it was baked.
And I didn’t even miss the bottom crust layer at all. It contained the perfect ratio of filling to crust in my opinion. So let me show you how to make the recipe with a few other shortcuts as well.
Easy Chicken Pot Pie For Two
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
- Frozen Mixed Vegetables
- Cubed Cooked Chicken
- Condensed Cream of Chicken Soup
- Poultry Seasoning
- Garlic Powder
- Onion Powder
- Salt and Pepper
- Refrigerated Crescent Roll Dough
To start making this easy chicken pot pie recipe, preheat the oven and spray a small, 1.5 quart oval baking dish with non-stick cooking spray. Set the pan aside while you prepare the filling.
*If you don’t have a 1.5 quart oval baking dish you can use a small round, or even 2-3 ramekins to make this recipe.
To make the filling, gather a medium bowl and add the frozen vegetables, diced cooked chicken, cream of chicken soup and all of the seasonings. Then mix until well combined and evenly distributed.
Next, pour the filling into the prepared baking dish and set aside. Now it is time to prepare the crescent roll topping.
Start by unrolling the crescent roll dough. You will need half of a standard 8 ounce can. That means you will need 1 large rectangle consisting of 4 perforated triangles.
Keep the rectangle shape and pinch the seams together forming one large rectangle. Then place the dough over top of the filling.
If there is extra dough on the each end of the oval curves either cut it off or roll it to make an edge. Once the dough is placed on top of the filling, place the dish in the preheated oven.
Bake for 25 minutes or until the filling is hot and the dough is starting to brown. Then decrease the temperature to and continue to bake until the crust is golden brown in color.
Remove the easy chicken pot pie from the oven and let it sit for 5 minutes before serving. The filling will be piping hot, and you don’t want to burn your mouth when you take your first bite.
How To Store and Reheat Leftovers
This recipe will make 3-4 servings, based on your appetite. Therefore, you may have some leftovers that can be enjoyed for a future lunch or dinner. And we all know that there are some recipes that just get better with time!
Let the pot pie cool to room temperature. Then cover the dish with plastic wrap or place the leftovers in a sealed container.
Place in the refrigerator for up to 4 days. It is not recommended to freeze the leftovers as the crust will become soggy.
However, you could remove the crust and freeze in an air-tight container for up to 3 months if you prefer.
Reheat leftovers by placing the desired portion in a microwave safe bowl. Microwave on high power for 1-2 minutes or until the filling is hot.
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- 8 ozs. frozen mixed vegetables
- 1 cup cubed cooked chicken
- 1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup
- 1/2 tsp. poultry seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- salt and pepper, to taste
- 4 oz. refrigerated crescent roll dough (4 count)
- Preheat oven to 375°F ( C) and spray a small, 1.5 quart oval baking dish with non-stick cooking spray. Set aside
- In a medium bowl, add the frozen vegetables, diced cooked chicken, cream of chicken soup and seasonings. Mix until well combined. Pour the filling into the prepared baking dish.
- Unroll the crescent roll dough and pinch the seams together forming one large rectangle. Place the dough over top of the filling. If there is extra dough on the each end either cut it off or roll it to make an edge.
- Place the dish in the preheated oven for 25 minutes. Decrease the temperature to 350°F and bake until the crust is golden brown in color.
- Remove from the oven and let sit for 5 minutes before serving.
Add a pinch red pepper flakes to give the filling more flavor.
Recipe provided by iCookfortwo.com
Nutrition InformationYield 4
Amount Per Serving Calories 498Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 51mgSodium 689mgCarbohydrates 51gFiber 4gSugar 5gProtein 14g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.