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If you visit here very often, then you probably already know that I do not cook all that much. The chef in our house is most definitely my husband. He actually likes to cook, whereas I run away screaming most times. My poor children ate a lot of take-out before he came along (my little guy would probably tell you that was the dinner golden age).
Anyway, there are a few actual meals that I can prepare on my own with minimal cursing….stoves bring out my more colorful vocabulary words. This week, I prepared my chicken pot pie recipe that is a very minimalized version of my mother’s meal. She gets pretty fancy making her own sauce and chopping fresh vegetables. Not I. My version is Easy Peasy 😉
My husband suggested I make a series called So Easy I Can Cook It….consider this the kick-off 😀
First things first, stick that chicken in the pan/baking dish and sprinkle with the seasonings. I used my super adorable casserole dish, it is one of the smooth ceramic kind like this (affiliate link), and I love it! Easy to clean, dishwasher safe, AND it is lime green with polka dots.
Cover with foil and bake those chickens for about 20-25 minutes at 350. I always dice the chicken after I cook it because I don’t like to touch raw meat, it freaks me out, but if you want to dice it before, whatever, or maybe you just want to buy an already cooked rotisserie chicken and throw that in the pan. Hey, okay by me, I’m not a hater 😉
Next, add your cans of soup and frozen vegetables. You can use whatever you like here. I usually just use up whatever is in the freezer, this time, I had a little bit of mixed veggies, some corn, some green peas and a tiny bit of okra. A little bit of diced potato would not be amiss, but I have no idea how that would affect cook times. If anyone wants to experiment with that and get back to me, I would like to have potato in my pot pie. Okay? Thanks.
See those polka dots peeking through? Adorable, but I digress…Stir it up.
Unroll the pie crust and toss it on top. Depending on the size of your dish, you may need to roll the edges. Then you bake it according to the crust directions. Mine was 425 for 12 minutes, but I slathered some butter on top of the crust to keep it from being too healthy and that required about 5 extra baking minutes to get the crust all flaky. Now, listen: I am not a food blogger, and I have not really studied enough of my food photography book to make this finished product look all super amazing. I didn’t hate about the rotisserie chicken..so go easy on my poor casserole (also I was a little too rough with the crust and kinda mangled it). Promise this guy tasted better than he looks!!!!
So yeah. I did it all myself. No help at all from the chef extraordinaire, promise.
Easy Peasy Chicken Pot Pie
- 2 large Chicken Breasts-skinless/boneless
- 2 cups Frozen Vegetables
- 2 cans Cream of Chicken Soup
- 1 Rolled Pie Crust
- Pepper, Seasoned Salt, Onion Powder (to taste)
Preheat oven to 350.
Place the chicken breasts in your casserole dish and season with the pepper, salt, and onion powder. Cover with foil and bake for 20-25 minutes or until no longer pink. Dice or shred the cooked chicken and return to casserole dish.
Add the frozen vegetables and soup, and stir the mixture until evenly distributed. Unroll the dough and place on top of the mixture, you may need to roll up the edges depending on the size of your baking dish. Return the pot pie to the oven. Follow the temp and time instructions for the pie crust as listed on the box.
If desired, brush a little butter on top of the crust before cooking.
Makes 6 large servings.
Do you have a super easy recipe you think I could handle?