Quick, Easy & Hearty Chicken Pot Pie


Not much says a down-home-cooked meal, like a homemade Chicken Pot Pie!  Growing up, my mom always bought those little individual frozen pot pies, in either chicken or beef.  And guess what?  I loved them! She was not all that into cooking, as I’ve said, so I don’t think I had very discerning taste as a kid.

When I grew up and started my own family, those little frozen pot pies always sounded good, but I found the actual experience of eating them, was less than satisfying.  I found the little meat bits in those pies….suspicious.  I also found the individual pies way too expensive for the size of our family. So then we tried various larger size frozen pot pies, and never did find one that passed our test.  Some had no vegetables, and in others, the chicken meat was too chewy.  Some did not have enough ‘stuff in them’, and therefore there was no bang for our buck.

It wasn’t long before we realized, if we really wanted Chicken Pot Pies to be on our family dinner menu now and then (and we really, really did!), we were going to have to figure out how to make them ourselves!  And quick and easy please! Like you, we’re busy people!

And so we did, and by golly is it deeeeee-licious! It’s something we make often, and then sit around the table filling our bellies, and chatting about how darn good it is.  We’d like to share our recipe with you.


Participating Ingredients:

  • 1 to 1-1/4# of chicken breast or cutlets
  • 1 bag -Bird’s Eye Steam Fresh Mixed Frozen Vegetables
  • Pillsbury (Refrigerated) Pie Crust (2 pk.) (Let sit our for 20 minutes)
  • 2 cans – Cream Chicken Soup
  • 1 packet – Amazing Taste Poultry Seasoning


1) Preheat oven to 450 degrees. (Why do keyboards not have a key for the degree symbol? It seems every other key symbol is available.  I think they forgot.)


2) Fit 1 pie crust into *pie plate, and **poke with fork all over, including sides.

*We have this nice glass pie baking dish.  A LARGE tin pie dish will also do.

** The fork pokes are very important, because you are about to brown this crust in the oven, and without the pokes, the crust bubbles up all over and gets out of pie shape.  So poke away.

3) Place into pre-heated 450 degree oven, and set timer for 10-12 minutes.

4)  While the bottom pie crust is in the oven, cut your chicken breasts or cutlets into healthy bite-sized chunks.

Now I don’t know about you, but raw chicken rather turns me off.  I’m making myself deal with it, now and then.  But more often, if I can get Michael to do this part, I will.

5) Next is what we consider a crucial ingredient & factor in the tastiness of your Chicken Pot Pie:  *Amazing Taste Poultry Seasoning.  If you cannot find this brand, we’re sure any brand will do.  But some kind of poultry seasoning will take the taste of the chicken in your pie, from “blah”, to “Mmmmmm!”.  So….use some.    * We only use about a 1/4- 1/3 of this packet,  for a pound of chicken.  Just sprinkle it all over your raw chicken chunks, and toss it together.  Save the rest of your packet for next time.  (And trust us….once you try this pot pie, there will be a next time.)


6)  Spray a non-stick skillet with some Pam. (Or use olive oil if you prefer.)  Over medium heat, cook your chicken until no longer pink in the center.


7) Meanwhile, the timer for your pie crust has probably gone off.   Remove from oven when it is nice & golden brown.   Also, leave your oven ON, but turn down the temp to 425 degrees.


8)  Microwave your Bird’s Eye Steam Fresh Frozen Vegetables for 2 minutes, in the bag.  Just place the bag in the microwave according to directions, but we only cook them for like half of the time, because they will cook further in the pie.

9)  In a large bowl, combine 2 cans of Cream of Chicken Soup, and your microwaved vegetables.


10) Then add your cooked chicken. (Drain off any liquid of necessary, first.)


11) Mix all together.


12)  Transfer into your baked pie crust.


13) Spread filling out evenly.

This is where my kids start talking about how they could eat it just like that. The baked pie crust and cooking chicken smells are abundant throughout the house, and they are getting hungry and excited!  But I say, the more baked pie crust, the better!  So let’s move on to the next step.

At this point, you could easily just cover your pie with the remaining pie crust, roll up the sides, and make some slits in the top.   But….we like to take a moment, to add a little extra love.


14) We lay out the crust, and cut little hearts out in a circle pattern and a center heart, for the ventilation the pie needs while baking.


Any pattern will do.  You could also do little stars, or flowers, or whatever little very small cutters you have.


15)  Then we place our crust on our pie, with our pattern center-ish, add on our little cut-outs for an extra-design element (and extra crust bits in the mouth : ), and roll the excess pie crust hanging over the pie dish edge, tucking it in a little and pinching here and there.  Seriously….you can’t do it wrong.


Pretty little heart-windows, to chicken and vegetable goodness!

16) Place in your hot oven, and bake for about *25 minute, or until really golden brown and you see the filling bubbling in the heart windows or at the sides of the pie.

*Now, 25 minutes is a good time for our Chicken Pot Pie made in our glass dish.  But, if you use a tin pie plate, it may be different?  Probably less? Again….it’s done when the pie is nice and golden, and the filling is bubbling a little.


17) Remove from oven, and let pie sit a minute or so.  We just like the bubbling to stop at least, before we cut into it.  You could let it sit longer if you’d like…..to let it cool further.  Because it is going to be scalding hot inside if you don’t.   You’ll find yourself staring at it steaming like the dickens on your plate, or making the mistake of your life >> taking a little bite because you couldn’t wait.

You will not enjoy subsequent bites, when the skin is hanging from the roof of your mouth.  Just sayin’.  Exercising patience is highly recommended in this instance.


Pretty……yes?  And it smells soooooooo good.


So we have a protein, a variety of vegetables, and some Heavenly carb!!  It’s a meal to us!


Slice, serve, (let cook some?) and enjoy!

You can print put this recipe with the pop-up printer tab, and can easily omit any paragraphs or photos before printing.

We have shared this recipe with a few folk, off the blog, and it is a always new hit in their home too!!  One guy loves to mess with the recipe, using different vegetables.   Sometimes a Mexican style, to add some kick. Others love it straight up, just like this!  One thing is for sure:  They are all really glad we shared this easy Chicken Pot Pie recipe with them!

Maybe you’d like to share it with others, too?  You can do that right now, using the pop-up share tabs, also!! Share with your Facebook friends, Twitter-Peeps, or even e-mail the link!   It’s nice to share, and they’ll remember you did.



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  1. 3
    Smart sam says:

    A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.

  2. 2
    Josh Estano says:

    Wow, these look so much better than the little frozen microwave ones at BJ’s. And you guys make them without the 650 or so mg’s of sodium per serving right?

  3. 1
    Paula says:

    Yummy yum yum. I can’t wait to try this.

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