Savory Delicious Chicken Pot Pie
There’s really nothing quite like the taste of a savory chicken pot pie.
A pastry-covered chicken pot pie with a rich and savory flavor is perfect any time of the year.
Flaky, tender pie crust, envelopes a delectable and flavorful mixture of chicken and vegetables!
What makes one pot pie stand out from another is the meat and of course the ‘gravy’ used in the mixture.
Chicken, beef, turkey, or plant-based what is your favorite?
Today I’ll share a simply delicious and savory Chicken Pot Pie Recipe with you!
We don’t purchase pot pies because they have way too much sodium in them.
Instead, I make savory Chicken Pot Pie on demand because there’s so little prep.
Even if you have never cooked before, you can make this savory chicken pot pie with ease.
You won’t need any special kitchen essentials, nor will you need lots of time.
All you need is to be craving a pot pie and the want for leftovers!
Is this Delicious Chicken Pot Pie a Full Meal?
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As far as I know, if you make a chicken pot pie, you don’t need to serve it with anything else.
The meat in this chicken
Vegetables are in the pot pie and your carb is the pie shell itself.
TIP for Savory Chicken Pot Pie
Using a nice creamy soup will bulk this up and flavor the chicken pot pie to a very savory dish,
Some do make mashed potatoes as a side, but for my family, that is just too much food.
You can do whatever you like!
Since You Are Hungry, Let’s cook Delicious & Savory Chicken Pot Pie!
Savory Chicken Pot Pie
See the pie shell, prick it with a fork!
Don’t overdo this just enough.
Make sure you have a nice big mixing bowl.
There’s no need to defrost the veggies.
Trust me, they bake quickly in the oven.
You don’t need to steam them or prepare them, just toss them in the bowl.
TIP For Chicken In Savory Chicken Pot Pie
As for the chicken, make sure to shred your chicken or cube it small.
The reason the meal cooks so fast is that you will use cooked chicken!
This is the game-changer!
Tip: Top Crust for Savory Chicken Pot Pie
Remember to vent the top, so that the crust does not get soggy and it allows the steam to escape.
You can cut or just tear the vent.
Soup can be changed up if you prefer cream of mushroom instead.
Or you can use other soups, just keep them thick.
Chicken Pot Pie
- 16 oz bag of frozen mixed vegetables corn, peas, carrots, green bean mix
- 2 Refrigerated Pie Crusts
- 2 Cans Cream of Chicken Soup
- 12.5 Oz Cans drained Chicken breast meat 2 You can use just one if you prefer)
- Preheat oven to 400° F
- Unroll pie crusts.
- Place one pie crust in a deep pie baking dish.
- In a separate mixing bowl, combine vegetables and soup mix.
- Mix very well.
- Toss in chicken meat.
- Stir to combine.
- Transfer bowl combined ingredients to pie crust.
- Unroll additional pie crust and cover mixture.
- Crimp all edges to seal.
- Be sure to cut slits about three across the top of the pie crust to release steam.