Raise your hand if you like chicken pot pie! As a kid I loved chicken pot pie, and over the past few months I've craved southern comfort food. This Easy Chicken Pot Pie recipe has all the flavors of your favorite classic chicken pot pie, but it's more nutritious and comes together in a jiffy!
Easy Chicken Pot Pie (jump to recipe)
Easy As (Chicken Pot) PIE
Remember those chicken pot pie frozen meals? Just thinking about them brings me back to my childhood. My Easy Chicken Pot Pie recipe is not *quite* as intuitive and simple as microwaving a frozen meal, but it's pretty darn close.
The veggie packed pot pie filling takes no more than 10 minutes to make and can easily be prepared a day or two in advance. You can use rotisserie chicken or chopped leftover chicken in the filling - whatever works for you. And lastly, the crust takes no effort as it's made of pre-packaged crescent roll triangles. Just layer, bake, and you've got a comforting and nourishing dinner on the table in just 45 minutes!
Other dishes with chicken you might like: White Chicken Chili with Salsa Verde, Sweet Potato Enchiladas, Autumn Chicken Taco Soup, Satay Chicken and Veggie Skewers with Peanut Dipping Sauce, Chicken Caprese Pasta
Chicken Pot Pie Dinner for TWO
With only Lucas and myself to cook for, I try to make recipes that fit our lifestyle. I usually prep a 4 serving breakfast recipe and/or lunch recipe each week to last us both a couple of days and make dinner fresh most nights.
This Easy Chicken Pot Pie is best fresh and makes a great cozy dinner meal for two.
If made as directed, this chicken pot pie recipe makes two hearty dinner portions. However, it can easily be doubled, tripled, or quadrupled to feed a group and fit you and your family's needs.
How to Personalize Your Chicken Pot Pie
Classic chicken pot pie is filled with celery, carrots, and English peas at a minimum, but I like to include green beans for extra nutrition. If you like mushrooms, corn, or potatoes in your chicken pot pie, feel free to include them in this recipe in place of a portion of the other vegetables. Just be sure to use 2 total cups of vegetables in the filling! Now let's get to these easy as PIE recipe!
What's in This Recipe?
Olive oil – contains heart healthy monounsaturated fatty acids (MUFAs)
Butter – adds flavor
Green beans – contains vitamins A, C, and K, as well as folate and fiber
Carrot – non-starchy vegetable that contains vitamin A and fiber
Celery – non-starchy vegetable that contains dietary fiber, potassium and vitamin C
Chickpea flour* – gluten free flour that contains fiber, plant-based protein, non-heme iron, and potassium
Chicken broth – adds flavor and some amino acids (building blocks of proteins)
Milk – contains protein, calcium, and vitamin D for strong bones and muscle recovery
Seasonings – salt, pepper, and fresh thyme or sage
Frozen peas – contains fiber, folate, vitamin K, B vitamins, protein, and several minerals
Cooked chopped chicken – rich in protein, contains iron and several B vitamins
Pre-made crescent roll dough* – contains energizing carbohydrate
*Notes: This recipe can easily be made gluten free with your favorite pre-made gluten free pie crust or make your own gluten free crescent roll dough. Also be sure to use chickpea flour or corn starch as the thickener. To make this recipe lactose free, use lactose free milk (we use Fairlife).
Easy Chicken Pot Pie
Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes Servings: 2 servings
Ingredients:
Drizzle olive oil
1/2 tbsp. butter
1/4 cup onion, chopped
1/2 cup fresh green beans, chopped
1/2 cup carrots, chopped into half moons
1/3 cup celery, chopped
1-2 tbsp. chickpea flour (cornstarch or flour will also work)*
1/4 cup chicken broth
1/4 cup milk
1/2 tsp. salt
Black pepper to taste
Leaves from 2 thyme springs
2/3 cup frozen peas
1 cup chopped chicken
4 pre-made crescent roll triangles*
Directions:
Preheat the oven to 350oF.
Preheat a drizzle of olive oil and 1/2 tbsp. butter in a nonstick pan at medium-high heat. Add the onions and sauté for 1-2 minutes. Next, add the green beans, carrots, and celery. Sauté for an additional 1-2 minutes.
Next, add the chickpea flour, chicken broth, milk, spices, and herbs to the pan. Using a silicone spatula, stir until the flour is is incorporated into the liquid (like a gravy).
Add in the peas and chicken. Cook for 1-2 more minutes, stirring occasionally.
Transfer the chicken and vegetable mixture to a 9x9" casserole dish. Top with the crescent triangles (as pictured above) and bake for 35 minutes until the top is golden brown.
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