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Quick and Easy Chicken Pot Pie

Quick and Easy Chicken Pot Pie

This Quick and Easy Chicken Pot Pie recipe is inspired by sweater weather and the hearty meals that Kelly and I ate in Ireland. I returned from a quick trip to Ireland on Wednesday and was greeted with cooler fall-like temperatures. It’s the type of weather that makes me crave a warm hearty dinner. This Chicken Pot Pie is loaded with veggies, can be made with just 20 minutes of active preparation time, and is sure to warm you up on a chilly day.

Instead of using pie crust, I used puff pastry on top of the chicken pot pie. Kelly and I had a similar chicken pot pie at a restaurant just outside Dublin. It came on a bed of mashed potatoes with puff pastry on top. It was delicious! It was extra filling thanks to the potatoes. I left the potatoes out of this recipe since I didn’t want the meal to be too heavy. The chicken pot pie in Ireland didn’t have any veggies so we ordered some on the side. I prefer to put the veggies right in the chicken pot pie.

I wanted to make individual chicken pot pies so I used two large ramekins. They held almost all of the filling, I had a little leftover which will make for a nice lunch. In the past I have made one large chicken pot pie using store-bought pie crust. I usually add just one crust on top, but you can make a double crust pie if you want. If you choose to use puff pastry, just add it on top of the pot pie.

I added meat from a store-bought rotisserie chicken to this pot pie, but you could use leftover chicken instead. I added my favorite veggies to this recipe: corn, green beans, mushrooms, onion, carrot, and peas. The veggies gave this meal a fresh flavor and helped to make the chicken pot pie a complete meal. You can definitely use different vegetables in this recipe, broccoli and bell peppers would both be nice additions.

Quick and Easy Chicken Pot Pie

20 minPrep Time

35 minCook Time

55 minTotal Time

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Ingredients

  • 1 tablespoon Butter
  • 1/2 cup Chopped Onion
  • 1/2 cup sliced Mushrooms
  • Salt and Pepper
  • 1 (10-ounce) can of Cream of Mushroom Soup
  • 1 cup of Chicken Broth
  • 1/2 cup Frozen Peas
  • 1/2 cup Whole Kernel Corn
  • 1/2 cup Sliced Carrot
  • 1/2 cup Diced Green Beans
  • 2 cups diced cooked Chicken
  • 1 Sheet of Puff Pastry (or Pie Crust), thawed out
  • 1 tablespoon Melted Butter

Instructions

  1. Preheat your oven to 350 degrees. Melt the butter in a medium sized pot over medium heat. Once the butter has melted, add the onions and cook for 3 minutes before adding the mushrooms. Season with salt and pepper and saute for 8 minutes.
  2. Next, add the cream of mushroom soup and the chicken broth. Stir the soup and broth together, and heat to a simmer. Add the remaining vegetables and the chicken. Let simmer and reduce for about 5 minutes.
  3. Pour the pie filling into your pie pan or ramekins. Top with the puff pastry or pie crust. Cut a few slits in the crust so steam can escape. Brush the crust with the melted butter. Bake for 35-45 minutes until the crust has browned.
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