This quick and easy chicken pot pie has been feeding my family for years. It’s creamy and packed with vegetables and is so delicious.
The great thing with this quick chicken pot pie recipe is how versatile it is. You can add whatever vegetables you like. I love cauliflower in this recipe because it mimics potatoes and the kids can’t even tell the difference. Add as many vegetables as you want.
How do I make chicken pot pie gluten free?
This chicken pot pie recipe can easily be made gluten free. If you are gluten free skip the flour step and wait until the end when the pot pie is simmering on the stove to add a mixture of cornstarch and water to use as a thickener. The gluten free version is in the recipe note section.
The best chicken pot pie topping:
I love using canned biscuits for a quick and easy topping. Just coat the biscuits in some melted butter, Italian seasoning, parmesan cheese and salt and you can transform boring biscuits into a flavorful easy topping for your chicken pot pie.
Bake them separately for an even quicker meal.
How can I make my chicken pot pie thicker?
Usually chicken pot pie is thickened with a roux. If you already added a roux to your chicken pot pie and it is not as thick as you would like you can simply add a mixture of cornstarch and water which is called a slurry to thicken your chicken pot pie further.
Can I freeze chicken pot pie?
Chicken pot pie freezes really well. Just make sure you follow some simple freezer meal tips to ensure it doesn’t get freezer burn. Some of my tips include letting it cool completely, covering the pot pie directly with press and seal wrap and then sealing your vessel to remove as much air as possible. You can even freeze the biscuits too. Just cook them to the recipe directions, let cool completely and then freeze in a Ziploc bag.
Veggie loaded chicken pot pie is quick and easy and is the perfect freezer meal for when you really don't feel like cooking. For Freezer Meal: Freeze the pot pie mixture in an oven proof baking dish. Place a layer of press and seal wrap or wax paper directly on top of the chicken pot pie filling. Seal shut. For individual servings freeze in soup cube trays. Freeze the cooked biscuits in a reusable ziplock or ziplock bag. Reheating Instructions: Let the pot pie mixture thaw in the fridge the night before. Bake at 350 degrees F for 20 minutes. Stir and then cook for another 10 minutes. If the pot pie mixture separates stir to combine. Let the biscuits thaw in the fridge the night before. Bake at 350 degrees F for 10 minutes or until warmed through. For gluten free chicken pot pie: Skip the flour in step 2 and add the 2 tablespoons corn starch with 1/4 cup water in step 7. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Quick and Easy Chicken Pot Pie
Ingredients
For The Topping:
Instructions
Notes
Recommended Products