Chicken Pot Pie Recipe (Easy)

Introduction:

Indulge in the comforting flavors of a classic chicken pot pie with our easy-to-make recipe that’s perfect for busy weeknights. While traditional pot pies may require hours of preparation, our simplified version comes together in just 30 minutes, thanks to a few clever shortcuts. The secret to its golden, flaky crust? Phyllo dough, which adds a delightful crunch without the hassle of making pastry from scratch. Let’s dive into the details of this delicious dish and learn how to create a wholesome meal that the whole family will love.

Ingredients:

  • 1 can (10.5 oz) 98% fat-free cream of mushroom soup
  • 1 can (10.5 oz) 98% fat-free cream of chicken soup
  • 1 16 oz. bag frozen mixed vegetables
  • 1 large cooked rotisserie chicken breast, cubed
  • 2 tbsp dry seasoning mix (garlic powder, onion powder, poultry seasoning, black pepper)
  • 1 frozen 9” pie crust (or WW 2-Ingredient dough)
  • 1 box (16 oz) Athens Phyllo Dough Sheets (5 sheets)
  • 10 sprays of I Can’t Believe It’s Not Butter (or ¼ cup Fleischmanns Light margarine)

Instructions:

  1. Start by chopping the cooked rotisserie chicken breast into small, bite-sized pieces.
  2. In a stockpot, combine the cubed chicken, frozen mixed vegetables, dry seasoning mix, and both cans of soup over medium-high heat. Cook until the chicken and vegetables are heated through and the flavors are well combined.
  3. While the filling cooks, prepare the pie crust. If using a frozen pie crust, simply pre-cook it according to package instructions. Alternatively, follow the steps for making the WW 2-Ingredient dough (see below).
  4. Once the filling is ready, layer the bottom of a 9” deep round pie baking dish or 8×8 baking pan with the pre-cooked pie crust.
  5. Pour the chicken and vegetable mixture into the prepared pie crust.
  6. Tear the Phyllo dough sheets into small, loosely balled-up pieces and scatter them over the top of the pie filling.
  7. Spray the Phyllo dough balls with the I Can’t Believe It’s Not Butter spray or brush them with melted margarine.
  8. Bake the pot pie at 425°F for 25 minutes, or until the crust is golden brown and crispy.
  9. Remove from the oven and let it cool slightly before serving.

Conclusion:

With our quick and easy chicken pot pie recipe, you can enjoy all the comforting flavors of this classic dish without the fuss. Whether you opt for the convenience of a pre-made pie crust or try your hand at making the WW 2-Ingredient dough, you’ll love the delicious combination of tender chicken, hearty vegetables, and flaky crust. Perfect for a cozy dinner at home or a special occasion with loved ones, this pot pie is sure to become a favorite in your recipe collection. So why wait? Give it a try tonight and savor the warm, comforting goodness of homemade chicken pot pie.

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