Recipe by JavaMama
"This is the easiest chicken pot pie you will ever make from scratch. It uses stuff you have on hand and is great for leftover chicken. It's pretty, too! Substitute whatever frozen vegetables you have on hand."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
frozen puff pastry, thawed
1 1/3 cups
frozen peas and carrots
frozen corn kernels
crumbled dried thyme, or to taste
diced cooked chicken
salt and ground black pepper to taste
I make a miniature version by placing using biscuits and ramekins so everyone can have the perfect amount of crust (top and bottom!). I peel flaky style Grand's biscuits in half, place 1 half in bottom of each ramekin, bake for 6 minutes, fill with pot pie mixture and top with the other half of the biscuit and bake for 10-12 minutes. This is the perfect pot pie recipe!
I enjoyed this pot pie, but that is because (after tasting the filling) I added some MUCH NEEDED touch ups to it. In addition to the Thyme I also added in some Tarragon, white pepper, onion powder & garlic powder; without such additions it was VERY bland. I also boiled up 2 potatoes and threw those in there as well. The use of the puff pastry tasted really good & was a great idea too; loved that part. All in all, a great concept, but needed alot of tweaking...
Great recipe. I used one cup milk, one cup broth. Added potatoes
this was good but potatos are a must and i added sour crean and a can of cream of mushroom and a little more seasoning instead of milk and corn
Really easy. I prefer celery instead of corn though for the veggies to go with the carrots and peas. Also, I think the gravy is better if you use chicken broth for at least part of the liquid. The puff pastry makes a great topper!
This is a really great recipe. I did season the chicken a little more and also added potatoes and one can of cream of mushroom soup. Everything stayed the same and can't wait to eat some more tomorrow!!
This was extremely tasty. I used some extras to make sure that there were enough flavors. I cooked diced potatoes and carrots (I didn't have any frozen) and then used a cup of the cooking water and added a chicken bullion cube. I substituted that cup of water for a cup of the milk. I also sauteed an onion with some chopped garlic and added that to the mix. For the crust I used low fat crescent rolls. Of course, now I don't know how the original recipe would be without my modifications but this will absolutely become a staple for me!! Thanks for the idea!
This recipe was okay. The filling is a little bland. I used a store bought pie crust instead of the puff pastry for a more traditional pot pie. I will make again but I will take advise and add potatoes and use chicken broth as part of the liquid:)
* Percent Daily Values are based on a 2,000 calorie diet.
Easy As Chicken Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 221
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This easy, ingenious method makes delicious pot pie like a slow-simmered stew.
See how to make a delicious one-pot meal.
This chicken pot pie tastes like you did a ton of work--but it's easy as pie.