I recently volunteered at The Hackerman-Patz Patient and Family Pavilion at The Johns Hopkins Hospital, which provides temporary and short-term housing for cancer patients and their caregivers. A couple times a year, my work colleagues and I, prepare and serve food to those who are residing at the pavilion. It’s always such a rewarding experience to meet the patients and caregivers.
When I think about comfort food, the first dish that comes to mind is chicken pot pie. I’ve always loved chicken pot pie. Each year on my birthday, my mom always let me pick what I wanted for dinner and I always requested chicken pot pie. Now that it’s getting colder here in Maryland, I thought this would be the perfect dish to serve at The Hackerman-Patz Patient and Family Pavilion.
I adapted this recipe from my mom’s version, but I’ve since evolved the recipe to make it my own. Everything about this pot pie is perfect. Hot creamy filling with shreds of chicken and crisp veggies, which are all nestled under a flaky golden pie crust. Can you say YUM?! It’s delicious. The patients and their caregivers thought so to. In fact, this chicken pot pie was the first dish to be completely eaten at the event. Want to know the best thing about this recipe? It’s so easy! Ready to give it a try? You surely won’t be disappointed!
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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- 2 cooked chicken breasts
- 3 cups frozen mixed vegetables substitute canned mixed vegetables to save time
- 1 can cream of potato soup
- 1 can cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1 tsp black pepper
- 1/2 tsp salt
- 2 bay leaves
- 2 prepared pie crust
- 3 tbsp melted butter
Ingredients
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Rate this recipe!
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- Preheat oven to 400 degrees F. Grease a 9X13 casserole dish. Steam 3 cups of mixed frozen veggies. I prefer frozen, but you can also use canned to save some time. While your veggies are cooking, shred 2 large cooked chicken breasts. Typically, I will cook my chicken ahead of time in a Crock-Pot or use leftover rotisserie chicken. This is a great recipe to utilize leftover chicken.
- You know what else is great about this recipe? Minimal dishes! Now you can take all of the filling ingredients and dump them straight into the casserole dish. Dump the shredded chicken, steamed veggies, 1 can of cream of chicken soup, 1 can of cream of potato soup, 1 cup of milk, ½ cup of sour cream, 1 tsp of pepper, ½ tsp of salt and ½ tsp of parsley into the casserole dish, and mix until combined. Finally, stick 2 bay leaves in the center of the filling to make this dish extra savory. Bake filling in 400 degree F oven for 30 minutes. Remove the filling from the oven. Remove and discard bay leaves from the filling. Careful! It’s hot!
- Change the temperature and preheat the oven to 450 degrees F. Unroll the pie crust. If desired, you can design a pretty lattice crust or you can just lay the whole pie crusts flat over the filling. Return pot pie to a 450 degree F oven and bake for 10 minutes uncovered. Check the pot pie after 10 minutes and cover with foil if golden brown. Return pot pie to the oven and continue to cook for 5 more minutes. Remove the pot pie from the oven and let it cool. If you are feeling extra devious, melt 3 tbsp of butter and drizzle over top of the pot pie. Garnish with fresh parsley if you are feeling festive. If you aren’t feeling festive, don’t stress. After all, this is Stress Less, Cook More.
I am going to try this with the pie crust the next time I make it. 🙂
The pie crust is so quick and easy! You will love it!