09/23/2025
Pot pies typically include both a flaky top crust and a bottom crust. Occasionally, recipes omit the bottom crust. Either way, fill them with tender chicken, beef or pork, and lots of vegetables for a hearty meal. Some other delicious fillings include turkey and seafood. Traditional veggies in pot pie include potatoes, carrots, green beans, and peas. Finally, the gravy and seasonings make the pies irresistible. When they begin heating up in the oven, the family knows when dinner is ready!
EASY & AFFORDABLE CHICKEN POT PIE
2 cups cooked chicken, shredded (rotisserie, canned, or leftover)
1 can (10.5 oz) cream of chicken soup
1 cup milk (or broth/water if you don’t have milk)
1 bag (12–16 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
1 tsp garlic powder (optional)
1 tsp onion powder (optional)
Salt & pepper to taste
1 package refrigerated pie crusts (or 1 can of refrigerated biscuits as a shortcut)
DIRECTIONS:
• Preheat oven to 400°F
• Mix the filling: In a large bowl, stir together the chicken, cream of chicken soup, milk, and frozen vegetables. Season with garlic powder, onion powder, salt, and pepper.
Assemble the pie:
• If using pie crusts: Place one crust into a pie dish, pour in the filling, then cover with the second crust. Crimp edges and cut small slits in the top for steam.
• If using biscuits: Pour filling into a greased casserole dish, then top with biscuit dough pieces.
Bake:
• Pie crust version: 35–40 minutes, until crust is golden brown.
• Biscuit version: 25–30 minutes, until biscuits are golden and cooked through.
Cool & serve:
Let rest 5–10 minutes before cutting.
