Chicken Pot Pie is one of those dishes that gives me all the warm fuzzy feels. It was one of my favorite meals growing up, and was probably my most requested dinner dish whenever I came home from college. My version of my mom’s Chicken Pot Pie is likely very similar to her’s except it has mushrooms in it. Also, you can add more pie crust to the top and weave it for a more classic Chicken Pot Pie, however in the interest of saving some calories, I nixed the top crust. Honestly, I think it looks more tasty without it!
This dish is husband approved (Cary loved it!) and perfect for those cold winter months when you just need something to warm your heart and soul. Give this dish a try the next time you need to feed a mess of people, or you want tons of leftovers. I hope you enjoy my Kitchy take on Chicken Pot Pie!
Chicken Pot Pie
1.5 lb cooked white meat chicken, shredded
2 Pillsbury Pie Crusts
1 can (22.6 oz) cream of chicken soup (organic if available)
2 cans (10.5 oz) cream of celery soup (organic if available)
2 carrot stalks, peeled and roughly diced
2 celery stalks, diced
1 yellow onion, diced
1 cup baby bella mushrooms, diced
1 cup frozen peas
1 tsp Herbes de provence seasoning
1. Preheat oven to 375 degrees F.
2. HACK: you can either buy raw chicken breasts/thighs and bake/boil them, OR you can buy a rotisserie chicken and use the white meat from it to make this dish. I like buying a rotisserie chicken, because it completely simplifies this recipe! Either way, your dish will turn out amazing!
3. Grab a medium/large frying pan and add 1 Tbsp of olive oil. Place on stovetop over medium heat.
4. While pan heats up, grab your celery, onion, carrots, and mushrooms and dice on a cutting board.
5. Add veggies to frying pan and add Herbes de Provence, salt, and pepper. Cook until onion is semi-translucent, approximately 5-8 minutes.
6. In a large mixing bowl, add your cans of cream of chicken and cream of celery soup. Add frozen peas, cooked chicken, and cooked veggies into the mixing bowl and mix until combined.
7. Grab a 9×11 baking dish and add a bit of nonstick cooking spray. Then add two Pillsbury Pie Crusts (or whatever premade pie crusts you have) to the bottom of the dish, pressing into the edges to ensure it’s flush with the dish. Pinch the rim for aesthetic. Then add the soup/chicken mixture into the dish using a spatula.
8. Cook for 40-45 minutes, keep an eye out on the edges and cover with foil if you are concerned about the crust burning.
9. Let sit for 10 minutes prior to serving. Enjoy!