This post is all about how to make a Chicken Pot Pie with pie crust.
Disclosure
Published January 20, 2016
Updated July 10, 2022
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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!
From Scratch or Premade Crust?
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 for Chicken Pot Pie
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 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. 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 pie 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.
11. Then remove and bake until the crust is a perfect golden crispy color.
Let your pot pie rest for ten minutes before you cut into it.
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This post was all about how to make a Chicken Pot Pie recipe.
~Monica
Chicken Pot Pie
Equipment
- 1 9-inch Pie Plate
- Medium Bowl
- Saucepan
- Spatula
Ingredients
- 5-6 Chicken Tenderloins
- 1 can Green Beans
- 1 can Sweet Peas
- 1 can Corn
- 1 can Carrot
- 2 cans Cream of Chicken Soup
- 1 pack Premade Pie Crust 2 pieces
- 1 Egg
Instructions
- 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.
- 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.
- Take the crust out of your fridge and let them rest to room temperature before using. If they are too cold, they will crack.
- 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.
- When your crust has rested, place one piece in the pie pan, and there is no need to spray the pan beforehand.
- 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.
- Next, empty the mixture onto the pie crust in the plate and spread it around evenly.
- 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.
- 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.
- 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.
- Let your pot pie rest for ten minutes before you cut into it, serve and enjoy!
Copyright: All content and photos on Monica’s Scratch Kitchen are copyright protected. Please do not use them without written permission. Thank you.
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.