While a homemade, made from scratch chicken pot pie is a wonderful treat, many home cooks do not have the time or inclination to make one for their families. Our recipe for Quick and Easy Chicken Pot Pie uses shortcuts so you can treat your family to this tasty dish.
Chicken pot pie is a favorite meal for many people with layers of creamy chicken and vegetables encased in a flaky crust. However, many home cooks find the process of making a chicken pot pie from scratch too overwhelming, time-consuming, or messy. It is true that rolling out pastry dough, cooking a whole chicken in a stockpot, and making a chicken gravy from a homemade stock does take several hours. And this is why many people never attempt to make a homemade chicken pot pie.
Quick and Easy Chicken Pot Pie Recipe
- Medium-Sized Saucepan
- Large Casserole Dish
- Microwave-Safe Dish
- Cutting Board
- Large bowl
- Large Spoon
- 8 pcs Boneless Skinless Chicken Tenders or 4 boneless skinless chicken breasts
- 1 cup Cooking Liquid from when you cook the chicken breasts
- 2 cups Frozen Mixed Vegetables or whatever frozen veggies you like
- 1 cup Sour Cream
- 1 can Cream of Chicken Soup
- 1 cup Milk
- ½ cup Water
- 2 cups Flour
- 1 teaspoon Salt
- 3 teaspoons Baking Powder
- Place the chicken in a medium-sized saucepan. Cover the chicken with cool water and put the pot on the stove over medium heat uncovered.
- When the water comes to a boil, turn off the heat to the stove eye. Then, put the lid on the pot and set a timer for twenty minutes.
- Preheat the oven to 375 degrees. Spray a large casserole dish or a nine by a thirteen-inch baking pan with cooking spray. In the bottom of the baking pan, stir together the sour cream and the cream of chicken soup.
- Place the two cups of frozen vegetables in a microwave-safe dish and heat the veggies according to package instructions. Drain any cooking liquid from the vegetables and put the veggies in the casserole dish with the sour cream and cream of chicken soup mixture. Stir these together.
- When the chicken is cooked, remove it from the cooking liquid and place it on a plate or cutting board to cool.
- Add one cup of the chicken cooking liquid to the casserole dish and stir it into the mixture.
- When the chicken is cool, use your fingers to shred the cooked chicken. Add it to the casserole dish and stir it into the chicken pot pie base. Use the back of your spoon to smooth the top of the pot pie filling.
- Next, you can create the biscuit topping. In a large bowl, stir together the flour, salt, and baking powder.
- In a small microwave-safe dish, microwave the butter to melt it for about 30 seconds, stirring it. If it is not melted after the first 30 seconds, return it to the microwave in 10-second bursts until it is fully melted.
- Add the butter and the milk to the flour mixture, stirring to combine them into a slightly runny biscuit batter.
- Using a large spoon, spoon the biscuit batter in large blobs over top of the sour cream, chicken, and veggie mixture that is in the casserole dish. Do not stir the batter into the base of the casserole. The blobs of biscuit dough should just sit on top of the creamy filling.
- Place the casserole in the oven and bake it uncovered for 35 to 40 minutes. The biscuit topping will bake and turn a golden brown color and the filling will begin bubbling.
- Remove the chicken pot pie from the oven and let it cool for about 15 to 20 minutes before scooping it into large bowls to serve. Store leftovers by covering the casserole dish tightly with aluminum foil and keeping it in the refrigerator for up to 5 days.
- To reheat, put the casserole dish in the oven that is preheated to 350 degrees for about 20 minutes, or until the filling of the pot pie is bubbly and warm.
Key Ingredients: Cream Cheese