How To Make Quick Chicken Pot Pie In Just 5 Minutes!

Are you craving a comforting and satisfying meal but short on time? Look no further than our easy-to-follow guide on how to make quick chicken pot pie. This culinary masterpiece combines tender chicken, flavorful vegetables, and a creamy sauce in a flaky crust.

Gather Your Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup frozen peas and carrots
• 1 cup diced onion
• 1 cup diced celery
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 refrigerated pie crust

Prepare the Filling

1. Sauté the vegetables: Heat a large skillet over medium heat. Add the onion and celery and cook until softened.
2. Add the chicken and peas and carrots: Stir in the shredded chicken and frozen peas and carrots. Heat through.
3. Make the sauce: In a separate bowl, whisk together the cream of chicken soup, milk, thyme, salt, and pepper.
4. Combine the filling and sauce: Pour the sauce over the chicken and vegetable mixture and stir to combine.

Assemble the Pie

1. Line a pie plate: Unroll the pie crust and place it in a 9-inch pie plate. Trim the edges.
2. Fill with the chicken mixture: Pour the chicken mixture into the pie crust.
3. Top with the remaining crust: Unroll the second pie crust and place it over the filling. Trim the edges and crimp to seal.
4. Brush with milk: Brush the top of the pie with milk to promote a golden crust.

Bake and Serve

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Bake the pie: Bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
3. Let cool: Let the pie cool for 10-15 minutes before slicing and serving.

Variations

• Add more vegetables: Feel free to add other vegetables to your liking, such as corn, potatoes, or green beans.
• Use a different sauce: If you don’t have cream of chicken soup, you can substitute it with cream of mushroom or cream of celery soup.
• Make it gluten-free: Use a gluten-free pie crust to accommodate those with dietary restrictions.

Tips for Success

• Use rotisserie chicken: For even quicker preparation, use shredded chicken from a rotisserie chicken.
• Make the filling ahead of time: You can prepare the filling up to a day in advance and refrigerate it. When ready to bake, simply assemble the pie and bake as directed.
• Don’t overmix the crust: Overmixing the crust will make it tough. Handle it gently and work it just enough to form a ball.

FAQ

Q: Can I use a homemade pie crust?
A: Yes, you can use your favorite homemade pie crust recipe.

Q: How can I make the crust more flaky?
A: Use cold butter and ice water when making the crust. This will prevent the gluten from developing too much, resulting in a flakier crust.

Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the chicken pot pie before or after baking. To freeze before baking, assemble the pie and wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To freeze after baking, let the pie cool completely and then wrap it tightly and freeze for up to 2 months.

Q: How do I reheat the chicken pot pie?
A: To reheat a frozen chicken pot pie, thaw it overnight in the refrigerator. Then, bake it at 350°F (175°C) for 30-45 minutes, or until heated through.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.