I know a million recipes out there for Chicken Pot Pie, but what I love about this recipe is it is homemade and still easy to make. You don’t have to spend a long time in the kitchen with this one. This is one of those recipes that doesn’t come from all canned or packaged ingredients, can still be easily made on a weeknight and also good enough for company on Sunday.
You can take this basic recipe and easily make it your own. I omitted the peas since my family doesn’t care for them in pot pie. I added potatoes instead, along with the carrots. I did not have any milk on hand so I cheated a little by using a can of cream of chicken soup instead of the chicken broth, milk and flour. I think it gave just the right amount of thickness and turned out creamier. I omitted the salt as I thought the cream of chicken soup was salty enough. Again, an easy recipe that you can play with and make it fit what your family likes. I am bringing this to Fiesta Friday over at The Novice Gardener. We enjoyed this one and I hope you will too 🙂
Happy Cooking!
Chicken Pot Pie
Recipe makes 1 9″ pie
By: Arl’s World
Ingredients
2 to 3 chicken breasts
1 large can cream of chicken soup
2 large potatoes, peeled and diced
1 cup sliced carrots
1/2 onion, chopped
1/3 cup butter, melted
1/8 tsp garlic powder
pepper
1 box refrigerated pie crust, softened as directed on box
Directions
- Preheat oven to 425°. Place chicken in a large pot and add water to cover; boil until chicken is done and no longer pink inside. Set chicken aside to cool. Use the same pot with chicken broth and add potatoes, carrots and onions, add more water if needed. Bring to a boil; cook 15 minutes or until vegetables are crisp-tender; drain. Cube cooled cooked chicken breast and set aside.
- In a large bowl combine cream of chicken soup, vegetables, melted butter, seasonings and chicken; mix well.
- Unroll a pie sheet into 9-in. pie plate; trim even with rims. Add chicken mixture. Unroll remaining pie sheet; place over filling. Trim, seal and flute edges. Cut slits in tops.
- Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.
I would like to use Turkey instead of chicken to enjoy the spirit of festival. Happy Thanksgiving!
LikeLiked by 1 person
Hi Emma! Turkey would be perfect in this! A good way to use all of that left over Thanksgiving Turkey 🙂
LikeLiked by 1 person
Of course in my case, I didn’t have any Turkey yet since it is not Thanksgiving yet …so Chicken it was 😉
LikeLiked by 1 person
Yeah, but Thanksgiving is about to come. I am super excited..
LikeLiked by 1 person
Yum – one of my (many) favorite comfort foods! Looks fabulous, Arl. 🙂
LikeLiked by 1 person
Thanks Nancy! 🙂
LikeLike
Chicken pot pie, that is without a DOUBT one of my favorites by far. You know what’s funny, I’m about to go to lunch soon (thank god, especially after seeing this)- and I couldnt decide what I wanted to get- well after seeing the inside of this amazing pie, I know exactly what I’m getting! It won’t be as good as yours but it will help! 😉 Happy FF!!!
LikeLiked by 1 person
Aww …thanks so much Stephanie! I hope you have a fantastic lunch and enjoy your chicken pot pie today 🙂 Looks like you saw this at just the right time! 😉 Happy FF back to you!
LikeLike
Oooh Chicken Pot Pie is like a love language to me. This looks sooooo good! Happy Fiesta Friday, I’m sure this pie will be gone in a flash! 😀
LikeLiked by 1 person
Hi Tracy! Thanks so much! Happy FF back to you 🙂
LikeLike
I haven’t made a chicken pie in ages, but thanks for the reminder. I have some chicken to use, so I will play around with this recipe.
LikeLike
Homemade + easy = a great combination! 🙂 This sounds really good!
LikeLike
A definite comfort food this time of the year. I like the idea of using the soup and a few members of my family also have a problem with peas, but not potatoes 🙂
LikeLike
Chicken pot pies is one of my favourite foods, love how simple and delicious your recipe is, thanks for sharing:)
LikeLiked by 1 person
Thank you Lily! I hope you are enjoying your weekend!
LikeLike
I just love chicken pot pie, and there isn’t anything wrong with using cream of chicken soup. I might use turkey for my next one as suggested!
LikeLiked by 1 person
Yes, I agree. Thanks Julie!! 🙂
LikeLiked by 1 person
loving chicken pot pie!! Your recipe sound marvelous!!
LikeLiked by 1 person
Thanks so much! We enjoy it 🙂
LikeLike
yum, this chicken pot pie looks soooo good! I don’t make savoury pies very often (or at all really) but I think that needs to change!!
LikeLiked by 1 person
Thanks Michelle! I love pies and really could eat them everyday …but probably shouldn’t 😉
LikeLike
Savoury pies are so delicious and your chicken pie sounds ideal, especially when it is getting colder and darker outside. I bet it also made the house smell wonderful! 🙂
LikeLiked by 1 person
Thanks so much Petra!! We really enjoy them, especially this time of year. Thanks for stopping by and commenting! 🙂
LikeLiked by 1 person
that crust looks divine!
LikeLike
Thank you so much! What would a pie be without the crust …sometimes my favorite part 🙂
LikeLike