Easy Chicken Pot Pie
I’m originally from the south, and I LOVE a good chicken pot pie. Or I should say I really loved other people’s chicken pot pies because I hated making them! They took so long and there was so many ingredients to make it right.
Well after several years, I have finally come up with the easiest and a great-tasting chicken pot pie recipe! I mean come on people it’s the ultimate comfort food!
I use a 2 quart glass casserole dish. Let your pie crusts sit at room temperature for at least 30 minutes, then unroll one and place it in your dish. You will bake this at 450 degrees for 10 minutes. While this is baking you can prepare your other ingredients.
When it comes to your chicken, I have cooked it a variety of different ways. I have put 2-3 chicken breasts in the crockpot in the morning and shredded it. I have also cut chicken breasts into bite-sized pieces and both baked and pan fried it. I prefer shredded chicken because it tends to mix better; however, if I decide to make a chicken pot pie last minute then I usually pan fry.
I put the cooked chicken, frozen mixed veggies, Italian cheese, Parmesan cheese, and Alfredo in a bowl and mix. After it’s mixed I add all spices and mix again.
Once the bottom pie crust is baked, I let it cool for 15 minutes. Then add your chicken mixture to your dish.
Cover with your second pie crust, seal your ends by pinching together at the edge of the dish, and cut a couple hole in the top of the pie crust.
It’s not the prettiest crust, but it still tastes wonderful! And let’s be honest, ain’t nobody got time for that!!
Bake for 22-25 minutes at 400 degrees or until the top is lightly browned. Let stand 20 minutes, and dig in!
Easy Chicken Pot Pie
- 2-3 boneless, skinless chicken breasts
- 2 pie crusts
- 1 - 15 oz jar Bertolli Alfredo Sauce
- 1 - 16 oz bag frozen mixed vegetables (carrots, green beans, and corn)
- 2 cups italian cheese
- 1/2 cup parmesan cheese
- 2 tbsp rosemary
- 2 tbsp thyme
- 1 tbsp basil
- 2 tsp marjoram
- 2 tsp savory
Let your pie crusts sit at room temperature for at least 30 minutes.
Preheat oven to 450 degrees. Unroll one pie crust into the bottom of a 2 quart glass casserole dish. Bake bottom pie crust for 10 minutes.
After you remove your bottom pie crust from the oven let cool for 15 minutes while you prepare your other items.
In a bowl, add your cooked (shredded or diced) chicken, vegetables, Italian cheese, parmesan cheese and Alfredo sauce. Mix well.
Add in all spices to your bowl. Stir well until spices are mixed evenly throughout your mixture.
Put your mixture in your casserole dish over your pie crust. Cover with your second pie crust. Cut a few hole in the top of the crust.
Bake at 400 for 22-25 minutes or until the top is lightly browned. Remove from oven and let stand for 20 minutes.