Quick-Bake Chicken Pot Pie

I am a sucker for a good savory chicken pot pie, and this one is so easy to put together and such a crowd pleaser! Now for the super secret ingredient: I use sweet potato instead of russet.  There, I said it.  This adds a bit of sweetness like the corn. Enjoy this very little prep recipe!

Quick-Bake Chicken Pot Pie

This Chicken Pot Pie is super easy simply for the fact that it’s cooked on the stove, you only put it in the oven to bake the crust – IF you even want the crust! Don’t want to mess with it, or oven too hot? Simply scoop the mixture straight from the pot into a bowl and serve with biscuits.

What you need:

3 C Frozen mixed vegetables (corn, green beans, peas, etc)
1/2 C diced carrot (if not in your frozen bag of veggies)
3 C. diced grilled chicken (next time you grill, toss on extra chicken for this recipe!)
2 pie crusts or phyllo dough
1/2 C. small diced sweet potato (remember, the smaller the pieces the faster they cook)
1/2 C diced onion
3 cans cream of celery (make your own!)
salt/pepper to taste

What you’ll do:

Heat pan.  Coat with butter/olive oil.  Once hot, add in your potato, onion, and raw carrots (if you don’t have them frozen.  Saute until soft.  Add in 3 C. frozen mixed veg.  Turn down the heat to low.  Gently mix.

After the veggies have softened in the pan (about 8 mins) add in grilled chicken and the cream of celery.  Add in 1/4 C of milk or half/half if it’s too thick… shouldn’t need any though.  Let the mixture simmer for about 10 mins.  While it’s simmering, place a pie crust in the bottom of an 8×10 dish.  Get it to fit as best you can.   Poke a few holes in the dough then bake until it’s done.  Be careful not to over bake.  Should take about 8 mins.

Give your mixture a taste.  Add in whatever seasonings your family likes… add in some garlic, herbs, or some crushed red pepper for a little bit of spice.  We love garlic so I’m sure to add some of that 🙂 Once the crust is done, remove and then pour the chicken pot pie mixture into the dish.  Then put the other pie crust on top.  Use the trimmed edge pieces of dough to fill in the gaps.  Poke a few holes in the dough.

Bake for 10 mins until the crust is done.  Remove and serve hot!  If planning on freezing you can make in a pie tin and wrap in aluminum foil and freeze OR you can scoop out sections and place into freezer bags or containers.

Love this recipe? You’ll love these too!

Quick ‘N Easy Grilled Chicken Wrap Recipe
How to Save Money by Making Homemade “Cream of” Soups: Cream of Chicken, Celery, and Mushroom!
“Bring it Again” Broccoli Salad Recipe
Throw it in the Crock-Pot Ham & Beans Recipe
Paul’s Tequila Lime Mango Shrimp Ceviche Recipe
… and more