Easiest and Best Tasting Chicken Pot Pie Ever!

Discover the ultimate comfort food with 'The Easiest and Best Tasting Chicken Pot Pie Ever!' This recipe is not only simple to make but also delivers a delightful taste that will become a family favorite. Featuring tender chicken, a blend of creamy soups, and melted Velveeta cheese, this pot pie is baked to golden perfection in a ready-made pie crust. Ideal for busy families, this recipe makes two full pies—one for immediate enjoyment and one for freezing, so you always have a delicious meal ready to go. Whether you're feeding a crowd or just want a comforting meal on hand, this chicken pot pie is sure to please everyone at the table.

This is absolutely the easiest and best tasting chicken pot pie you will ever make. I make it for just about everyone that is having a baby, moving, or sick. It is great for everyone in the family, adults and children alike.

If you are vegetarian, this recipe converts easily to Veggie Pot Pie. The best part about this recipe is that it makes two whole pies. One to eat now and one to give away or put in the freezer for a meal later in the month.

Prep Time 15 mins

Cook Time 75 mins

Total Time 1 hr 30 mins

Cooking Method: Oven-Baked

Cuisine: American

Courses: Dinner, Main Course

Difficulty: Beginner

Cooking Temp: 385 F

Servings: 12

Best Season: Winter, Fall

Description

This Chicken Pot Pie features a rich and creamy filling with tender chunks of chicken and vegetables encased in a perfectly flaky crust. The combination of creamy soups, Velveeta cheese, and seasoned chicken creates a savory, satisfying dish with a deliciously comforting flavor. Easily converts to a vegetarian option.

Ingredients

For Chicken

1.5 lb Chicken boneless skinless
2 Tbsp olive oil
1 Tbsp stick butter
1 tsp salt
1 tsp lemon pepper
1 tsp paprika

For Pie Filing

10.75 oz Cream of Chicken Condensed Soup
10.75 oz Cream of Celery Condensed Soup
8 oz Veletta Cheese cut in 1/2 ounce cubes
1 Cup Milk Nonfat
1/4 tsp fresh cracked black pepper
29 oz mixed vegetables (Veg-All Brand Canned is Good)
1/4 tsp salt
1/4 tsp fresh ground pepper

For Pie Crust

2 Pie Crust (buy Ready Made Regular Pie Crust. 2 tops and 2 bottoms, found in the freezer section of the grocery store)

Instructions

1
Preheat oven to 380 degrees F.

Prepare Chicken

2
Place chicken in between two pieces of Saran Wrap and pound until each piece is an even thickness.
3
Sprinkle salt, lemon pepper, and paprika over both sides of the chicken and set aside.
4
Heat skillet on medium high.
5
Add olive oil and butter.
6
Add chicken breast to the pan which should sizzle.
7
Allow sizzling for 3 minutes.
8
Turn chicken over, cover with lid and cut the heat to low.
9
Allow chicken to cook covered and on low for 10 minutes.
10
Take pan off the heat and let the chicken rest covered for 10 minutes after which the chicken should be an internal temp of 160 degrees F. Do not remove the lid until he chicken has rested a complete 10 minutes.
11
Remove and cut chicken in small pieces removing any fatty segments. I like the chicken shredded, cut small and dipped back into the pan juices to keep moist.

Prepare Pie Filling

12
In a separate glass bowl, while the chicken is cooking…
13
Combing Cream of Chicken, Cream of Celery, Velveeta Cheese and 1/2 cup milk
14
Heat in microwave on high for 10 minutes stirring every 2 minutes until all the cheese is melted
15
Add the other half-cup milk and drained Veg All Original, 1/4 tsp salt and pepper to taste.
16
Heat 3-5 minutes again stirring every 2 minutes.
17
Combine cut cooked chicken to the above mixture.
18
Divide mixture between 2 pie crusts
19
Pour hot pie filling into the two frozen pie crust bottom and invert and place second frozen tops on the two pies. allow he steam from the filling to thaw the tops into place and then simply remove the tin pie crust pan.
20
Pinch ends to seal the pie.
21
Cut 5-6 slits in pie top to allow heat to escape.
22
Cover edges with foil

Baking the Pies

23
Bake on a cookie sheet at 380 for 40-45 minutes until piecrust is cooked and bubbling through slits. Internal temperature should read 165 degrees F. Pie crust should be flakey and bronze in color.
24
Remove from oven, allow to rest for 20 minutes. Remove foil edges.
25
Serve with side salad (I like Caesar) and rolls.(I like Sister Scheuberts found in the frozen section at the grocery store).

Nutrition Facts

Servings 12

Amount Per Serving
Calories 470.12kcal

% Daily Value *
Total Fat 30.17g47%
Saturated Fat 11.45g58%
Trans Fat 0.05g
Cholesterol 67.84mg23%
Sodium 673.54mg29%
Potassium 463.56mg14%
Total Carbohydrate 30.36g11%
Dietary Fiber 3.3g14%
Sugars 3.26g
Protein 19.27g39%

Vitamin A 525.12 IU
Vitamin C 5.14 mg
Calcium 201.78 mg
Iron 2.05 mg
Vitamin D 0.49 IU
Vitamin E 1.15 IU
Vitamin K 24.5 mcg
Thiamin 0.11 mg
Riboflavin 0.26 mg
Niacin 4.92 mg
Vitamin B6 0.3 mg
Folate 38.47 mcg
Vitamin B12 0.47 mcg
Phosphorus 247.79 mg
Magnesium 37.28 mg
Zinc 1.98 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips and tricks:

The trick to making a good chicken pot pie: Is in purchasing good quality chicken cooked and shredded in to perfectly bitesize small pieces.

Put tin foil on the pie crust edges so they do not over cook.

Freezer Storage: To freeze, prepare the pie as directed, but do not bake. Wrap tightly in plastic wrap and foil, then freeze. Bake from frozen, adding extra time as needed.Pie Crust: If using a store-bought pie crust, make sure it is fully thawed before using.Chicken: For added flavor, you can season the chicken with additional herbs and spices.

Keywords: Chicken Pot Pie,Comfort Food, Make-Ahead Meals,Freezer-FriendlyEasy, Chicken Recipe, Velveeta Cheese

https://ushaskitchen.com https://ushaskitchen.com/recipe/easiest-and-best-tasting-chicken-pot-pie/

Thanks for trying this recipe.

Please let me know what your thoughts are about this recipe.