Shortcut Chicken Pot Pie - The Quicker Kitchen (2024)

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 thisSHORTCUT 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!