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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.
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.
I like getting a rotisserie chicken from Costco because I can get so many meals out of it. In addition to this recipe, I make chicken rice casserole, a delicious Mediterranean salad, crockpot chicken stew, and chicken salad sandwiches.
Gluten-Free Pie Crust
I’m not the best pie crust maker, so I rarely make it from scratch. Unfortunately, I pretty much gave up making any kind of traditional pie because all the frozen crusts I knew about were loaded with gluten.
Then last time I went to Publix, one of the employees recommended their frozen gluten-free piecrust. So I bought it. It tastes good, but it is a little 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, so I had to make quite a few adjustments. It’s not as pretty as the regular crust, but it tastes just as good.
Chicken Pot Pie Ingredients
You’ll need something for the piecrust. For this recipe, as I already mentioned, I used a frozen gluten-free crust. However, if you can eat gluten, you can use the regular piecrust. It’s much less expensive and easier to find. Or you can break open a can of biscuits, roll them out, and make them into a crust.
You’ll also need some chicken cut into bite-size pieces that are from leftovers or canned chicken. I added one can of mixed vegetables and a can of cream soup. This was made with cream of mushroom, but I also like cream of celery or cream of chicken.
How to Make Chicken Pot Pie
Put all of the ingredients into a mixing bowl and stir. You can add other seasonings, such as Worcestershire sauce, salt, pepper, onion powder, or garlic powder. The only things I added were a tiny dash of Worcestershire sauce and some pepper.
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 crust won’t stick. That’s fine, but I prefer only a top crust, and the mixture will stick to the pan.
When I tried to remove the piecrust from the pan, it broke apart. 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 or biscuit dough is much prettier.
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.
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.
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.
Blogs I Enjoy
If you enjoy trying new recipes, check out some of the other ones here. You might also like a few of the blogs I follow:
Back to My Southern Roots
Make It to Friday
Julia’s Simply Southern
Big Bear’s Wife
Mrs. Happy Homemaker
Sweet Little Bluebird
Miz Helen’s Country Cottage
The Country Cook
The Pin Junkie
- 1 cup of chopped chicken
- 1 can of mixed vegetables, drained
- 1 can of cream soup (mushroom, celery, or chicken)
- 1 dash of Worcestershire sauce
- Salt and pepper to taste
- 1 frozen pie crust
- Preheat oven to 375 degrees. Spray the bottom of a pie pan or casserole dish with nonstick cooking spray.
- In a medium bowl, combine the chicken, vegetables, and soup. Mix well.
- Pour the mixture into the pie pan or casserole dish.
- Place the pie crust over the top. If you use the whole crust in one piece, prick holes with a fork. Or you can cut the crust into strips and place them in crisscross style over the filling
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the crust is light golden brown.
- Remove from the oven and wait approximately 10 minutes before serving.
Amount Per Serving Calories 352 Total Fat 20g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 12g Cholesterol 38mg Sodium 760mg Carbohydrates 30g Fiber 2g Sugar 3g Protein 13g