Easy Chicken Pot Pie
 
Prep time
Cook time
Total time
 
Savory, flaky pie crust over tender chicken and veggies in a creamy gravy. This recipe also works great if you have leftover beef roast or Thanksgiving turkey.
Author:
Serves: 8
Ingredients
  • 1 tbsp olive oil
  • 2 small or medium potatoes, peeled and diced
  • 4 large carrots or about 20 baby carrots, sliced
  • 1-2 stalks celery, sliced
  • 1 medium onion, finely diced
  • 1 cup frozen beans
  • 1 cup frozen peas
  • 2 cups cooked chicken
  • 1 (10¾ ounce) can cream of chicken soup
  • 1 cup chicken broth (add up to a ½ cup more if veggie mixture seems too thick)
  • 2 tbsp sour cream
  • ¼ tsp poultry seasoning
  • Salt and pepper to taste (I salt and pepper the veggies while they are sauteing)
  • 1 refrigerator pie crust
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray and set aside.
  2. In a deep frying pan, sauté the potatoes, carrots, celery, onion, and green beans for 4-5 minutes or until starting to get tender.
  3. Next, add the frozen peas, cooked chicken, cream of chicken soup, chicken broth, sour cream, and poultry seasoning. Mix well and stir until heated through.
  4. Pour pot pie filling into the prepared 9x13 baking dish.
  5. Unroll the refrigerator crust. You can see in the pictures how I cut it to fit the 9x13 pan. Place the pie crust on top of the filling and poke a few venting holes and one in the center.
  6. Bake at 350 degrees for 40-55 minutes or until crust is lightly browned and the filling is bubbling around the edges.
  7. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/easy-chicken-pot-pie/