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Homemade Chicken Pot Pie

A quick and delicious meal. Just use a pre-made pie crust, add chopped leftover chicken, add cream of chicken soup & top with the other pie crust.  A delicious comfort-food meal that comes together quickly. #TexasHomesteader

Course Main Course
Cuisine American
Keyword chicken, comfort food, cream of chicken soup, easy recipe, leftovers, mixed vegetables, pie crust, pot pie
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4 people
Author www.TexasHomesteader.com

Ingredients

  • 2 Cups Leftover Cooked Chicken, cubed
  • 2 Cans Mixed Veggies, drained
  • 1 10.5 oz can Cream of Chicken Soup (instructions below for homemade Cream of Chicken Soup, if desired)
  • 2 9-inch Pie Crust Dough (instructions below for homemade pie crusts, if desired)
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 425°F

  2. Divide pie crust dough in half. (directions below for homemade pie crust option if you'd like to make it yourself) Press half the dough onto the bottom & sides of a deep 8" casserole dish.

  3. Top the crust with the following layers spread evenly: 2 cups chopped cooked chicken topped with the previously-drained cans of mixed vegetables and finally spread the cream of chicken soup evenly on top - do not stir. (directions below for homemade cream of chicken soup option if you'd like to make it homemade instead)

    Top Chicken Pot Pie with remaining pie crust and crimp edges. Cut 3-4 slits in the top crust to allow steam to escape.

  4. Place casserole dish uncovered in preheated oven and bake for 35 - 40 minutes or until pastry is golden brown.

Directions For Homemade Cream of Chicken Soup Option:

  1. For Homemade Cream-Of Chicken Soup: (Omit if using canned soup) In a saucepan over medium heat, sauté 3 Tablespoons minced onions & 3 Tablespoons chopped celery in 2 Tablespoons butter until translucent.

    Stir in 4 Tablespoons flour, and 1/4 teaspoon celery seed. Slowly stir in 2¼ cups chicken broth and ¼ cup milk.

    Simmer over medium heat until thick. Remove from heat, salt & pepper to taste.

Directions For Homemade Oil Pie Crust:

  1. For Homemade Pie Crust: (Omit if using purchased pie crusts) In a medium bowl, whisk together 2⅔ cup all-purpose flour and ½ teaspoon regular table salt.

    Add ¾ cup vegetable oil and lightly stir with a large spoon until most of the flour is incorporated and pea-sized meal forms.

    Add 5-6 Tablespoons of cold water 1 Tablespoon at a time, stirring to incorporate after each addition.

    The finished dough should be soft and pliable, not cracking and dry. Add another teaspoon of oil to get there if necessary, but do not add any extra water.