Shortcut chicken pot pie has all the flavor of a traditional recipe but takes a fraction of the time to make. With minimal prep, you can serve a warm comfort meal any night of the week.
My family loves chicken pot pie, but it is a pain to make if you do it from scratch.
You have to make filling, pie crust, chop veggies…
No.
Not anymore.
This recipe gets rid of all of that and cuts the prep time down to almost nothing but it delivers the same cozy flavor you love.
Ingredients
Here’s what you’ll need for this recipe:
- Refrigerated pie crust – Make sure to get a two pack.
- Frozen peas and carrots – Allow them to thaw before using.
- Campbell’s chunky pub style chicken pot pie soup – I don’t think there is any real substitute for this.
- Cooked, chunk chicken – You can get a can and drain it or use a cooked chicken breast and create chunks yourself.
- Seasonings – You’ll need seasoned salt, garlic powder, freshly cracked black pepper, and thyme leaves.
- Egg and water – This used to make an egg wash.
How to make
Lightly spray a 9″ pie plate with nonstick cooking spray and set it aside.
Remove the pie crusts from the package but do not take them out of their sealed plastic sleeves.
Set one pie crust aside, and microwave the other pie crust on DEFROST for 10 seconds.
Use scissors to snip off the end of the plastic sleeve and gently slide out the rolled dough.
Gently unroll the warmed crust and add it to the prepared pie dish.
Press the dough out evenly into the dish into the edges and up the sides and then set aside.
Next, add all of the filling ingredients to a large mixing bowl and stir together until evenly combined.
Spoon the mixture into the prepared pie crust, just until filled, and set the remaining filling aside.
Defrost the remaining pie crust for 10 seconds, snip off the end of the packaging, and remove it from the plastic sleeve.
Gently roll it out so that it doesn’t tear, and lay the crust evenly over top of the pie dish letting the excess hang over the edges.
Use a pair of kitchen shears to trim away the excess crust hanging over the edges of the pie dish. Discard the scraps or save them for another use.
Next, use two fingers or a fork to pinch together and seal the two crusts at the edge of the pie plate. Continue around the edge until the entire pie has been crimped and sealed.
Next use a pastry brush to generously coat the top with the egg wash. Finally, use a sharp paring knife to cut an ‘X’ in the center of the crust to vent any steam.
Bake at 450° for 12 to 15 minutes or until the pie crust is golden brown on top. If the pie crust, especially the edges, is browning too much, you can tent it with foil or just carefully wrap foil gently around all the outer edges of crust.
Bake another 15 minutes.
Remove the pie from the oven and let it cool at least 20 minutes before slicing and serving.
Serving and storing
You should let the pie cool for about 20 minutes before serving. The filling will thicken a bit and it won’t be incredibly hot when you let it cool.
I recommend serving the pot pie with a side of bread and some extra veggies to help round out the meal.
To store, wrap the top of the cooled pie with plastic wrap or aluminum foil and place in the fridge. It should say fresh for about 3 to 4 days.
To reheat, you can place the pie back into the oven on a low heat setting and bake until warmed through. You could also cut individual servings and microwave until warmed through.
Tips and tricks
- The pie will be HOT when you take it out of the oven. Do NOT attempt to serve it right away! The cooling stage not only saves you from potential burns, but it also allows the filling to set, which makes slicing and serving it easier.
- Don’t cut too deep when scoring the crust to make the ‘x’ shape. You just want thin slits that will allow steam to escape during baking. The slits will enlarge as the crust bakes.
- To prevent burning or browning the edges, you can either use an aluminum foil tent or wrap the edges with it. If you want to wrap the edges, I recommend doing so before placing the pie in the oven. This allows you to safely and securely add a strip of foil all around the edge, which will help prevent it from cooking too fast.
Other easy chicken recipes
Short cut chicken pot pie cuts the prep of this dish down to next to nothing. Make it any night of the week and enjoy!
Looking for other easy chicken recipes? Try these:
- Smothered Chicken Skillet
- Crockpot Honey Garlic Chicken
- Buffalo Chicken Shepherd’s Pie
- Chicken & Fixin’s Dinner Board
If you’ve tried this SHORTCUT CHICKEN POT PIE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers!
Short Cut Chicken Pot Pie
Ingredients
- 1 15 oz pkg refrigerated pie crust 2 pack
- 1 small bag frozen peas & carrots thawed
- 2 18.8 oz cans Campbell's chunky pub style chicken pot pie soup
- 1 can cooked chunked chicken drained
- 1/4 tsp seasoned salt
- 1/4 tsp garlic powder
- freshly cracked black pepper
- 1/8 tsp dried thyme leaves
- 1 egg + 2 tsp water beaten together
Instructions
- Lightly spray a 9" pie plate with non stick cooking spray. Set aside.
- Remove the pie crusts from the package, but do not take them out of their sealed plastic sleeves. Set one pie crust aside, and microwave the other pie crust on DEFROST for 10 seconds.
- Using scissors, snip off the end of the plastic sleeve and gently slide out the rolled dough. Gently unroll the warmed crust and add it to the prepared pie dish. Press the dough out as needed evenly into the dish- into the edges and up the sides. Set aside.
- Add all of the filling ingredients to a large mixing bowl. Stir together until evenly combined. Spoon the mixture into the prepared pie crust, just until filled, and set the remaining filling aside.
- Defrost the remaining pie crust for 10 seconds, snip the end, and remove it from the plastic sleeve. Gently roll it out so that it doesn't tear, and lay the crust evenly over top of the pie dish to cover the pie plate letting the excess hang over the edges.
- Using a pair of kitchen shears, trim away the excess crust hanging over the edges of the pie dish. You can discard this, or save it for another use.
- Using two fingers, pinch together the two crusts at the edge of the pie plate to crimp them together, sealing them as you do. Continue around the edge until the entire pie has been crimped & sealed.
- Using a pastry brush, brush the crust generously with the egg wash. Then use a sharp pairing knife to cut an 'X' in the center of the crust.
- Bake at 450° for 12-15 minutes, or until the pie crust is golden brown on top. If the pie crust, especially the edges, is browning too much you can tent it with foil or just carefully wrap foil gently around all the outer edges of crust. Bake another 15 minutes.
- Remove the pie from the oven, and let it cool at least 20 minutes before slicing and serving.
Nutrition
I absolutely love this site and the recipes are awesome! Thank you.
Happy to have you here Brenda, and thank you so much for the sweet comment!
I love this recipe but found it takes longer to cook than the recipe says. Maybe it is because I use a large can of chicken, drained, and the smallest bag I can find of mixed vegetables. Maybe this is more that the recipe calls for. I just keep cooking it until it looks done, perhaps about 25 minutes.
I also put more seasonings in than the recipe called for. I just keep tasting the mixture and adding more black pepper and salt or seasoning salt until it tastes right to me.
I used two cooked chicken breasts in the recipe, no added vegetables, fresh thyme, black and red pepper.
The result was delicious, but needs more sauce. I added salt to my own portion since my spouse prefers less.
I will definitely try again with two cans of soup.
This is my first attempt at making pot pie. So, I’m impressed that it didn’t end up in the garbage.