Chicken pot pie is one of my favorite dishes to make when I have leftover chicken. Additionally, it’s a comfort food both my husband and I enjoy.
I highly recommend reading this entire post before you begin preparing the recipe. However, if all you want is the list of ingredients with full directions, please either click on the jump-to-recipe button above or scroll to the bottom of this post.
Flexible Meal for Two … or More
This recipe is for 2 people, but you can easily double or triple it if you’re serving more people. Or you can add a side salad and bread and make this recipe stretch.
You don’t have to make it and bake it in the same day. This easy chicken pot pie can also be assembled in advance, put in the fridge, and baked later.
In the past, I made chicken pot pie with a variety of things, including frozen pie crusts, biscuit dough, or breadcrumbs. Now that I’ve discovered I don’t tolerate gluten, I’m limited by what I can use.
This time I used canned chicken. However, I normally like getting a rotisserie chicken from Costco because I can get so many meals out of it.
Gluten-Free Pie Crust
I’m not the best pie crust maker, so I rarely make it from scratch. I admire those who are good at it.
Also, I pretty much gave up making any kind of traditional pie because all the frozen crusts I knew about were loaded with gluten.
One of the employees at Publix supermarket recommended their gluten-free pie crust.
It tastes good, but it is a bit more difficult to work with. However, that’s okay because it’s still easier than trying to make it from scratch.
Apparently, gluten is what holds the dough together and gives it a somewhat stretchy texture. The gluten-free version was extremely crumbly and not as pretty as the regular crust, but it tastes just as good.
The first few times I made this gluten-free, I used the Publix pie crust. It was good.
Now I do it differently, and it’s so much better. This is what I used in the recipe below. I also have an image that shows how I topped the chicken pot pies with this alternate crust.
My new way of making it tastes even better. So even if you can have gluten, I highly recommend trying this version at least once. It might become your favorite way to make pot pie.
Chicken Pot Pie Ingredients
You have several choices when you make a chicken pot pie. Here’s what I used:
- Chopped chicken
- Mixed vegetables
- Cream of celery soup
- Worcestershire sauce (optional)
- Salt and pepper (optional)
- Crushed potato chips
- Shredded cheese
If you want to add other seasonings, give it a try. Personally, I don’t think it needs anything else.
Instead of the crushed chips and cheese, you can use a pie crust. That was the only way I ever ate it before I discovered this other way.
Now that I’ve tried it with chips and cheese, it’s how I prefer to eat it. But as in everything you make, it’s completely up to you.
Top it with your favorite savory pie crust or with the chip and cheese combo. It’s good either way!
This was made with cream of chicken soup, but I also like cream of celery or cream of mushroom. Use whatever you have in your pantry.
How to Make Chicken Pot Pie
Preheat the oven to 375 degrees F. Let it heat up while you’re combining all of the ingredients.
Put the chicken, vegetables, soup, Worcestershire sauce, salt, and pepper in a medium-size mixing bowl. You can add other seasonings, such onion powder or garlic powder.
Scoop the mixture into a small pie pan or individual ceramic pans (either ramekins or au gratin dishes).
In a small bowl, combine the crushed potato chips and shredded cheese. Mix it well and sprinkle it over the mixture.
Place the pan or individual dishes on a cookie sheet and place in the oven for about 20 minutes or until the cheese mixture is melted and golden brown.
The More Traditional Chicken Pot Pie
Spray the bottom of a pie pan or individual casserole dishes so the ingredients don’t stick. If you want a crust on the bottom, you don’t need to grease the pan or spray it because the fat in the crust should keep it from sticking.
I often leave off the bottom crust, which is what I did before and now.
When I used the gluten-free pie crust, it stuck to the pan it came in when it was cold and was extremely difficult to work with. So I cut it into strips and laid them across the top in both directions so they overlapped.
If you want, you can roll out the dough and make it thinner. Also, regular pie crust (not gluten-free) or biscuit dough is much prettier and a whole lot easier to work with.
Afterward, I dotted the tops with butter, put them on a baking sheet, and covered them with foil.
Bake the pie (or pies) covered for approximately 20 minutes. Remove the foil and return it to the oven. Bake until the crust turns a golden brown.
You can certainly change any of the ingredients to make it exactly how you like it.
One thing you can do is swap out the chicken and use beef or turkey instead. You can also use a can of peas and carrots or whatever vegetables you prefer.
Benefits of One-Dish Meals
My husband and I love one-dish meals for a number of reasons. First of all, there’s only one pot or pan to clean after the preparation.
Secondly, they’re self-contained and simple meals, with flavors that naturally go together. Most of the one-dish meals I prepare are also some of our favorite comfort foods.
Another thing we like is the fact that they’re easy to take to potlucks. My one-dish casseroles are undoubtedly some of the preferred options on the buffet table. I typically rotate this, my mac-n-cheese casserole, and this delicious cheesy zucchini ham bake.
Best Side Dish for Chicken Pot Pie
What’s nice about this dish is that you have everything you need for a full meal in one vessel. So you don’t have to have sides. However, if you want something else, a garden salad is perfect.
Here are more side dish ideas to go with chicken pot pie:
Cloud Bread – This is something I learned to make because I have to be gluten-free. And it’s also a favorite among many of my gluten eating friends and family members!
Southern Style Cornbread – My southern relatives wouldn’t even imagine having a meal without this on the table. Spread a little bit of butter over it for some mouthwatering goodness!
Broccoli Slaw – Colorful, festive, delicious, and nutritious are all words that aptly describe this yummy side salad!
More Delicious Recipes
We like a wide variety of food, and I try to change things up as much as possible so we don’t get tired of anything. Here are some of our most recent favorites:
Crock Pot Garlic Chicken – Chicken and slow cookers are a great match. You can use any cut of chicken, add the seasonings, and you come back a few hours later to a delicious meal!
Easy Ham and Potato Casserole – I often turn to casseroles when we want comfort food. This one checks all the boxes of deliciousness, easy to make, and satisfying.
French Toast Casserole – We enjoy French toast for breakfast or supper, and this recipe is so good!
- 1 cup of chopped chicken
- One 15-ounce can of mixed vegetables, drained
- One 10.5-ounce can of cream soup (mushroom, celery, or chicken)
- Dash of Worcestershire sauce
- Salt and pepper to taste
- 1/2 cup of crushed potato chips
- 1/2 cup of shredded cheddar cheese
- Preheat oven to 375 degrees. Spray the bottom of a pie pan or casserole dishes with nonstick cooking spray.
- In a medium bowl, combine the chicken, vegetables, and soup. Mix well.
- Pour the mixture into the pie pan or individual casserole dishes.
- Mix the crushed potato chips and shredded cheese together.
- Sprinkle the crushed chips and cheese over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is light golden brown.
- Remove from the oven and wait approximately 10 minutes before serving.
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Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 498Total Fat 32gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 17gCholesterol 104mgSodium 1550mgCarbohydrates 24gFiber 3gSugar 3gProtein 28g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.