The Easiest Chicken Pot Pie Ever

When I said I was going to start blogging I had decided I was going to try to post every Tuesday to start.  You know what today is?  Not Tuesday.  I'm blaming it on my children.  Who's with me? 

Also for anyone who is curious, I haven't cried in yoga since my last blog post.  I definitely look at yoga a little differently than I used to which is pretty cool, but no tears have been shed.

I made chicken pot pie last night.  It wasn't fancy, nothing about it was healthy really, but it was delicious and sometimes that's really the only requirement.  Yeah sure I'd prefer some fresh ingredients and all sorts of time to prepare, but the reality is that is just not where we are some days and thowing this thing together is just too easy and leftovers never sit in the fridge long enough to get thrown away.  

It's so easy in fact, that it's completely possible you already have every single ingredient in your house.  We lived with the in-laws for 6 months in between houses and one evening we all just kind of looked at each other like "what's for dinner?"  Nothing.  Every protien was frozen and it just wasn't going to happen.  I found pie crusts in the freezer and canned chicken, veggies, and cream of chicken in the panty.  That's literally all this thing really needs to make it work.  Like I said, it's not fancy.  

Speaking of fancy, let's all appreciate this chicken pot pie I ordered at a restaurant in Colonial Williamsburg nearly 4 years ago...

Disclaimer: I didn't make this.  I only ate it, which I felt bad about.

Disclaimer: I didn't make this.  I only ate it, which I felt bad about.

It's like a work of art.  I felt guilty sticking a fork in it.  This is not what my chicken pot pie looks like.  

I personally prefer to use rotisserie chicken for basically everything.  Somebody already cooked it, it's a good amount of chicken, and the price is generally right.  I also have a cheese problem so I put cheese in the mixture tonight (totally optional) and then an egg for the egg wash is not pictured below.  Canned chicken can easily be used in place of rotisserie and I've also used a bag of frozen veggies in place of the veg-all.  It's really just whatever you want or whatever you already have.  Heck, you could even use real fresh veggies.

Photo May 17, 5 00 40 PM.jpg


1 - Rotisserie Chicken (or can of chicken)

1 - Can of Cream of Chicken Soup

1 - Can of Veg-All (or bag of frozen veggies)

1 cup - Cheese (or amount of your liking and just whatever kind you like)(optional)

2 - Pie crusts

1 - egg


Getting started:

Preheat your oven to 425 degrees.  I'm generally winging it on this depending on what the pie crust box says.

Photo May 17, 5 02 14 PM.jpg

Drain juice from the rotisserie chicken into whatever mixing bowl you plan to mix the pie filling in and then shred the chicken completely and add it to the bowl.

Photo May 17, 5 19 19 PM.jpg

Drain water from the can of vegetables and add vegetables, cream of chicken and cheese to the mixture.

Photo May 17, 5 22 25 PM.jpg

Mix it well.

Next start getting your bottom pie crust into the pie plate.

Photo May 17, 5 33 37 PM.jpg

Dump the filling

Photo May 17, 5 35 44 PM.jpg

Use your fingers to wet the edges of the pie crust with water to allow the top crust to stick better to the bottom crust.  Unroll and place the top crust on top of the pie, using your fingers to pinch the bottom and top crusts together.  

Cut extra pie crust from the top crust and throw it away.

Cut slits into top crust.

Photo May 17, 5 40 59 PM.jpg

Next up is the egg wash and my daughter's favorite part.  Whisking is one of her favorite activities.  The first time I ever read about an egg wash, I had to google it.  It's just whisking an egg and brushing it on.  

Photo May 17, 5 44 39 PM.jpg
Photo May 17, 5 45 24 PM.jpg

Bake in oven for the first 20 minutes with the edges of the pie covered.  We used foil because we were at my parents' house, but we have these pie crust sheilds at home that I just put over the pie.  You can buy them below or find them later on Monica's Amazon Favorites page. 

After the 20 minutes just remove the crust shield (or foil if you went that route) and continue to bake until the crust is a good golden color.  I just keep checking on it from time to time until it's how I want it.  You can tell we went a little heavy on the egg wash.  There's really no wrong way to do this.

Photo May 17, 6 38 09 PM.jpg

Ready to eat.

Photo May 17, 6 51 26 PM.jpg

If you try it, let me know what you think.  I almost didn't think it was blog worthy, but my mom and grandma have been asking to try this for ages and they seemed to completely approve so here it is. 

Also, please excuse the iphone photos. They're breaking my photographer heart, but it is what it is.