It was one of those nights where I needed a little comfort food and to also clean out some things in the fridge. Rotisserie chicken, peas, some carrots getting a little past their prime. I thought, why not a Chicken Pot Pie! Total comfort food for me and I hope for you as well. While I normally would do my white sauce for the filling, I’m trying to clean out the pantry so I dug in there for things I might use. I hope you enjoy this easy recipe!

Caridad’s Easy Chicken Pot Pie

Ingredients

2 pie crust shells (Pillsbury, box mix, or made from scratch)
3 cups chopped chicken
1 cup chopped onion
1 cup chopped mushrooms
1 cup peas (Fresh, canned or frozen. If canned or frozen, pre-cook and drain to eliminate excess liquid)
1 cup chopped carrots
1/2 cup celery chopped
1 can Campbell’s Cream of Mushroom Soup
1/2 can Half and half
1/2 cup grated parmesan cheese (the real stuff!)
Salt and Pepper to Taste

Directions

Preheat oven to 425 degrees.

Lightly grease large 9-inch pie pan. You can do individual, but I did one big pan to save time. If you’re using dark metal pans, you may need to cut down on the cooking time.

Saute mushrooms in about 2 tablespoons of olive oil. Olive oil is my go-to but you can substitute vegetable oil or butter if you prefer.

Saute mushrooms for about 3 minutes to get rid of their liquid.

Add carrots and celery and saute for another 3 minutes or so.

Add onions and saute until softened, about another 2 to 3 minutes.

Add mushroom soup and the half and half and stir well. Remove from the heat and add the chicken. Mix well until all the chicken is coated with the sauce. I’m not cooking the chicken at this stage since it’s already cooked and I don’t want to overcook it since it’s going into the oven for at least 30-40 minutes.

Salt and pepper to taste and add peas, mixing them in gently. I had canned peas and they are softer, so I added them last. If you’re using frozen ones that you’ve cooked, you may add them in earlier, but don’t mush them up.

Prepare your pie pan with the bottom layer of crust, stretching it up carefully to reach up the sides.

Fill the pan with your chicken, soup, and vegetable mixture and make sure it’s level. Top with the grated parmesan cheese.

Cover this mix with the top pie crust shell. Close the edges of the pie by folding and crimping the edges all around.

Cut a few slits in the top pie crust to allow steam to escape so you won’t burst that top crust with the steam.

Cook this pie for about 30 minutes. Remove and place a tin foil collar on the crimped edges of the pie so they won’t brown too much. Cook for another 10 or so minutes or until the top crust is golden brown.

Let sit for about 5 minutes and then slice and eat.

Some people will do an egg wash on the top of the crust. That will give you a nice glaze and color, but that extra color can throw you off as to the pie crust being cooked.

You can also do this pie Spanish-style by using tomato sauce and paste instead of the mushroom soup. Add some olives and capers to that red sauce for some brininess and kick. Maybe even some chorizo for another pop of flavor!

Bon Apetit!