Chicken Pot Pie

Chicken Pot Pie

When Tyler and I first met, he would eat four of those little frozen premade Chicken Pot Pie meals. While he waited for those to be cooked, his appetizer would be four hot dogs. Now that we are married with four kids, we seriously cannot afford to feed six of those to each kid for dinner. This brings about a desire to make Chicken Pot Pies from scratch and homemade.
I do have to add, these images were all taken when I first published this post in 2016. One day soon I hope to update them. Until then, enjoy!

Chicken Pot Pie cooked and resting on kitchen table

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Published January 20, 2016
Updated July 10, 2022
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From Scratch or Homemade?

There are many times that this momma is just too busy to make pie crust. Don’t get me wrong, pie crust, once perfected, is quite easy to make. However, with two kids in soccer currently, church programs, schoolwork, Bible studies, Union Meetings and still maintaining a life, I sometimes still make a meal from scratch but with shortcuts that save me time.

One way to save time is to use premade pie crusts. These can be found in the dairy section at most grocery stores and are quite reasonably priced. However, if you want to have a no-fail pie crust recipe, click the link below for my amazing recipe.

Additionally, to pie crusts, there is a second way to make Chicken Pot Pie from scratch with that homemade flair in a simpler way. Bring in the cream of chicken soup! For a mom with four kids to feed, there are sometimes when I just do not have the time, patience or desire to cook from scratch. However, when I do have the time, making cream of mushroom soup or cream of chicken soup is actually quite easy. For those recipes click the link below.

Chicken Pot Pie Recipe

Ingredients

5-6 chicken tenderloins
1 can each of green beans, carrots, peas, corn and mushrooms
2 cans cream of chicken soup
1 pack premade pie crust
1 egg

Directions

1. Take the raw chicken and put into a skillet that has been sprayed with non-stick spray and is hot – medium is good, then cook the chicken on one side.

chicken cooking on stove

2. When one side is fully cooked, turn the chickens over. Cover the pan with aluminum foil and turn off the heat, then set a timer for 10-11 minutes.

chicken cooking on stove
cover chicken cooking on stove

3. Take the crust out of your fridge and let them rest to room temperature before using. If they are too cold, they will crack.

premade pie crust for quick chicken pot pie

4. Open and drain all of the cans of vegetables, and empty the soups into a large bowl, mix it all together with a spoon or spatula.

canned soup and veggies for easy chicken pot pie
mix veggies in a bowl with cream of chicken soup

5. When your crust has rested, place one piece in the pie pan, and there is no need to spray the pan beforehand.

pie plate
pie crust in pie plate for chicken pot pie

6. Use two forks to shred the fully cooked chicken and then add the chicken into the large bowl with the vegetables and soup. Mix well.

shred cooked chicken on a plate
mix shredded chicken into veggies in a large bowl

7. Empty the mixture onto the pie crust in the plate and spread it around evenly.

pour out filling into pie crust in pie plate for chicken pot pie

8. Lay the top crust on and fold the top crust edges under the bottom and crimp them together using your pointer finger and thumb. For a quicker way, use both hands.

pinch edges together to seal pie crust

9. Beat the egg in a small bowl and then use a basting brush to spread it on the top. Doing this helps the crust look amazing and become crispy, additionally make sure you use a knife and slice vent holes on the top of the crust.

egg beaten and spread over pie crust

10. Preheat the oven to 425 degrees and then bake the Chicken Pot Pie for 20 minutes with a crust shield or aluminum foil to prevent burns. Then remove the shield or foil and bake until the crust is a perfect golden crispy color.

pie crust shield

11. Then remove and bake until the crust is a perfect golden crispy color.

Chicken Pot Pie

Let your pot pie rest for ten minutes before you cut into it.
~Monica

Chicken Pot Pie served on a plate

Recipe for Chicken Pot Pie

Ingredients for Chicken Pot Pie

5-6 chicken tenderloins
1 can each of green beans, carrot, peas, corn, and mushrooms
2 cans cream of chicken soup
1 pack premade pie crust
1 egg

Directions for Chicken Pot Pie

1. Take the raw chicken and put into a skillet that has been sprayed with non-stick spray and is hot – medium is good, then cook the chicken on one side.
2. When one side is fully cooked, turn the chickens over. Cover the pan with aluminum foil and turn off the heat, then set a timer for 10-11 minutes.
3. Take the crust out of your fridge and let them rest to room temperature before using. If they are too cold, they will crack.
4. Open and drain all of the cans of vegetables, and empty the soups into a large bowl, mix it all together with a spoon or spatula.
5. When your crust has rested, place one piece in the pie pan, and there is no need to spray the pan beforehand.
6. Use two forks to shred the fully cooked chicken and then add the chicken into the large bowl with the vegetables and soup. Mix well.
7. Next, empty the mixture onto the pie crust in the plate and spread it around evenly.
8. Lay the top crust on and fold the top crust edges under the bottom and crimp them together using your pointer finger and thumb. For a quicker way, use both hands.
9. Beat the egg in a small bowl and then use a basting brush to spread it on the top. Doing this helps the crust look amazing and become crispy, additionally make sure you use a knife and slice vent holes on the top of the crust.
10. Preheat the oven to 425 degrees and then bake the Chicken Pot Pie for 20 minutes with a crust shield or aluminum foil to prevent burns.
11. Then remove the shield or foil and bake until the crust is a perfect golden crispy color.
Let your pot pie rest for ten minutes before you cut into it, serve and enjoy!
~Monica

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

3 thoughts on “Chicken Pot Pie

  1. I have a good recipe that uses fresh veggies and homemade sauce. I cheat and use premade crust. I did learn a trick or two from your recipe that I will have incorporate next time.

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