Easy Chicken Pot Pie

Freshly cut potpie, right from the oven

Freshly cut potpie, right from the oven

When my oldest was born, my mom came to stay with me for the first month. My husband had to go back to work almost immediately and I wanted someone to be with me. She helped me with adjusting to a new baby, along with the housework and the cooking. As a bonus, she left me a freezer full of easy meals to heat up for dinner once she was gone.

One of my favorites was (and still is) chicken pot pie. It's the quintessential comfort food, along with being a great one dish meal and freezing well. Mine, from my mom's recipe, is always made with leftover chicken or turkey, but can be made with meat cooked just for it. When making, I try to make 2-3 at once and freeze the extras for a great emergency meal.


To make:
1 pack (2 pieces) pie crust
2-3 cups precooked chicken
2 cups mixed veggies of choice
1 cup chicken gravy

In a separate bowl, dice chicken and combine with mixed veggies and gravy. The ratio can be altered to taste.
Spread one crust into a pie pan, crimp the edges and pierce the bottom several times with a fork.
Fill with the chicken-veggie mixture and spread to the edges.
Cover with remaining pie crust and crimp edges together with a fork to seal.
Pierce the top a few times with the fork to vent.
Bake at 350 for 25-30 minutes, or freeze for later usage.

To freeze, I prefer to cover with Press&Seal first, then wrap in tinfoil and tuck into a zipper freezer bag.

We utilize the recipe with multiple leftovers, turkey and gravy after Thanksgiving, and roast beef and gravy for a beef pot pie.

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