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SideChef
Recipes
Budget-Friendly
5-Ingredient Chicken Pot Pie
Recipe

6 INGREDIENTS • 8 STEPS • 50MINS

5-Ingredient Chicken Pot Pie

3.7
3 ratings
This 5-ingredient version of chicken pot pie is delicious, quick, and easy. It is a lifesaver recipe, perfect when you're in a rush and don't have time to make everything from scratch. It's also a great recipe for your holiday leftovers - just substitute the chicken for turkey, ham, or pastrami. So good, your family will be asking for seconds!
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SideChef Everyday
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
https://www.sidechef.com/
This 5-ingredient version of chicken pot pie is delicious, quick, and easy. It is a lifesaver recipe, perfect when you're in a rush and don't have time to make everything from scratch. It's also a great recipe for your holiday leftovers - just substitute the chicken for turkey, ham, or pastrami. So good, your family will be asking for seconds!
50MINS
Total Time
$2.23
Cost Per Serving
Ingredients
Servings
6
US / Metric
Pie Crust
2
Pie Crusts, thawed
Milk
1/2 cup
Milk
Cream of Chicken Soup
1 can
(10 fl oz)
Cream of Chicken Soup
Frozen Mixed Vegetables
2 cups
Frozen Mixed Vegetables
Roasted Chicken Breast
2 1/2 cups
Roasted Chicken Breasts
Egg
1
Egg, lightly beaten
Nutrition Per Serving
VIEW ALL
Calories
146
Fat
2.3 g
Protein
19.1 g
Carbs
9.2 g
Add to plan
logo
5-Ingredient Chicken Pot Pie
Save
author_avatar
SideChef Everyday
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
https://www.sidechef.com/

Author's Notes

Bring the crust to room temperature. If crusts are frozen, let them stand at room temperature for 60 to 90 minutes before unrolling. Do not microwave.

Brush the top of the pie crust with egg wash.
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Unroll and press a Pie Crust (1) into the bottom of a 9-inch pie dish. Trim the crust edges, if necessary.
step 3
Bake the base in the oven with baking beans or rice over a piece of parchment paper on top, for 20 minutes, or until the pie crust is set.
step 4
While the crust is baking, in a medium saucepan over medium-high heat, combine Cream of Chicken Soup (1 can) and Milk (1/2 cup). Bring to a boil, stirring frequently. Add Frozen Mixed Vegetables (2 cups) and Roasted Chicken Breasts (2 1/2 cups) and continue stirring for 7-8 minutes or until the liquid is reduced and thickened.
step 5
Remove the weights from the crust and transfer the filling to the pie dish.
step 6
Top with the second Pie Crust (1). Trim edges and seal with a fork.
step 7
With a sharp knife, cut slits (cross-shaped) in the middle of the crust. Brush the Egg (1) evenly on the top crust and bake for 20-25 minutes until the filling is bubbling and the crust is golden brown.
step 8
Let the pie stand for 10 minutes before serving. Garnish with parsley on top. Enjoy it warm!
step 8 Let the pie stand for 10 minutes before serving. Garnish with parsley on top. Enjoy it warm!
Tags
Budget-Friendly
Chicken
Shellfish-Free
Dinner
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