Here’s a detailed and enhanced version of your Lazy Chicken Pot Pie recipe, perfect for a quick and comforting meal that’s sure to please the whole family!
Lazy Chicken Pot Pie Recipe
Ingredients:
- 2 cans of cream of chicken soup
Cream of chicken soup is the base for the creamy filling in this pot pie, making it rich and comforting without any extra work. You can also use a low-fat version or cream of mushroom soup if you prefer. - 2 (12 oz) cans of chicken (or 2 cups shredded cooked chicken)
Canned chicken is a huge time-saver in this recipe, but feel free to use freshly cooked or rotisserie chicken for a more homemade touch. - 1 (12 oz) bag of frozen peas and carrots
This bag of mixed vegetables is a simple way to add color, nutrition, and texture to the filling. You can substitute fresh veggies if you prefer, or even add potatoes for extra heartiness. - 1 tsp garlic powder
Garlic powder adds a savory depth of flavor to the filling. - 1 tsp onion powder
Onion powder enhances the overall flavor and gives it that traditional pot pie taste. - 1 can of crescent rolls or crescent dough sheet
Crescent rolls make a quick, flaky crust without the need for homemade dough. If you prefer a larger, more even crust, use a crescent dough sheet. - Salt and pepper to taste
Season according to your preferences, especially since canned ingredients can sometimes be salty enough on their own.
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) to get it ready for baking.
- Prepare the Filling:
- In a baking dish (a 9×13-inch works well), mix together the canned chicken, cream of chicken soup, frozen peas and carrots, garlic powder, onion powder, and salt and pepper. Stir until everything is well combined and evenly distributed. The mixture should look creamy and thick.
- Bake the Filling:
- Place the dish in the oven and bake for about 30-40 minutes, or until the mixture is bubbling around the edges. This step ensures that the flavors meld together and that the filling is heated through.
- Prepare the Crust:
- While the filling is baking, open the crescent rolls or crescent dough sheet. If using crescent rolls, unroll the dough and lay it flat over the cooked filling. You may need to pinch the perforated edges together to form a seamless crust. If using a dough sheet, simply lay the sheet over the mixture, and press it down around the edges to seal it.
- Bake the Crust:
- After 30-40 minutes, remove the dish from the oven and lay the dough on top of the filling. Return the dish to the oven and bake for an additional 10-15 minutes, or until the crescent dough is golden brown and the filling is hot and bubbling.
- Cool and Serve:
- Once the crust is golden and crispy, remove the pot pie from the oven. Let it sit for a few minutes to cool slightly before serving. The filling will thicken as it cools, and the crust will set perfectly.
Serving Suggestions:
- Side Salad: Serve this hearty chicken pot pie with a simple green salad to balance out the richness of the dish.
- Bread: Serve with some fresh crusty bread or garlic bread to soak up any extra creamy filling.
- Sautéed Greens: A side of sautéed spinach or kale can add a healthy, flavorful component to the meal.
Tips for Success:
- Canned vs. Fresh Chicken: If you prefer to use fresh chicken, you can easily cook and shred about 2 cooked chicken breasts (or use leftover chicken). Just make sure the chicken is shredded into small pieces for the best texture in the pie.
- Vegetable Variations: Feel free to switch up the vegetables based on what you have on hand. Green beans, corn, or potatoes would all work well in this dish.
- Thicker Filling: If you prefer a thicker filling, you can add 1-2 tbsp of flour to the soup mixture and cook it on the stove for a few minutes before baking, allowing the flour to thicken the soup.
- Crust Options: If you don’t have crescent rolls, you can also use a store-bought pie crust or even biscuits for a biscuit-topped pot pie. Just follow the cooking instructions for those crusts.
- Freezer-Friendly: This pot pie is freezable! After baking and cooling, you can freeze individual portions or the entire pie. Just wrap it tightly in plastic wrap and foil before freezing. To reheat, bake from frozen at 375°F for about 45-60 minutes or until heated through.
Why This Recipe Works:
- Quick and Easy: Using canned chicken and frozen vegetables makes this recipe super convenient, perfect for busy nights when you want something warm and comforting without a lot of prep work.
- Minimal Prep: There’s no need to make a homemade crust or fuss with complex ingredients. The crescent rolls do all the heavy lifting for you.
- Kid-Friendly: The creamy filling and flaky crust make this dish a hit with kids and adults alike. Plus, it’s 1-year-old approved—just ask your son! 😄
- Customizable: This dish is highly adaptable to your tastes. You can easily switch out vegetables, add herbs like thyme or rosemary, or make it with a different protein like turkey or ground beef.
Conclusion:
This Lazy Chicken Pot Pie is the ultimate comfort food for those looking for a quick, easy, and delicious meal. It’s perfect for busy weeknights or when you just want a warm, satisfying dish that requires minimal effort. The creamy chicken and vegetable filling, paired with the flaky crescent dough crust, makes for a winning combination every time. Plus, it’s a big hit with the whole family, from toddlers to adults!