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The MRL Morning Show

Weekdays 6:00AM-10:00AM

During quarantine, I have been trying all kinds of recipes. My husband Dallas just says I’m nesting since I’m pregnant but I wanted to share this easy gem with you. Homemade Chicken Pot Pie…and “it’s easy as pie to make!”

Ingredients and Grocery list:

  1. 2 pre-cooked chicken breasts, diced into small bite-size pieces. I typically just get a whole roasted chicken and use all the meat.
  2. Frozen vegetables. They work better than canned, they’re already diced which saves a bunch of time!
  3. Diced Onion
  4. Melted butter
  5. Store-bought pie crust from the freezer section.
  6. Puff pastry sheets for the top of your pie, so that it is nice and flaky. You will have to cut it down.
  7. Can of cream of chicken soup
  8. Salt and pepper
  9. Thyme, Parsley, Herbs, or just use poultry seasoning

Directions: 

The only real prep necessary is dicing your meat and simmering your onions. Beyond that, it is just throwing it all in to make your filling!

  • Start with a medium to large saute pan. Add some butter to it and let it heat up.
  • Add your diced onion and allow to soften, then all of your herbs/seasonings, heat.
  • Sprinkle in frozen mixed veggies and allow them to soften, break up any stuck together.
  • Stir in chicken with all contents.
  • Pour cooled mixture in and cook for 10-15 mins
  • Take out of the oven and add top crust, just laying the crust to meet the edges.
  • Cut X slits on top to allow steam to escape.
  • Brush whisked egg on top layer if you’d like it to brown really nicely.
  • Bake at 420 degrees for 30 minutes or until the top is golden brown.
  • Let it cool when done for 15 minutes before slicing so it comes out nicely.