Recently, MC and I have gotten back into the habit of cooking more regularly. With a small apartment kitchenette, cooking meals from scratch can sometimes be a pain. (I shared tips for making the most of a small kitchen in this post, if you, too, have a tiny kitchen.)
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Lately, I’ve been coping by using the toaster oven for most of my baking. Using the oven to store pots and pans allows us to maximize our counter space.
This recipe has its roots back in 2003 when I was a member of a cooking club. Each month, a group of friends (and friends of friends) would gather at one of our apartments and bring food prepared according to the theme. Since I was (even then) ridiculously organized about lists and the like, I was in charge of making the “recipe book” after each month’s meeting. This recipe started as an Oreida Chicken Tot Pie (the original recipe is no longer online) for our “Budget Americana” theme.
Over the years, the recipe has undergone quite a few revisions. The tots were abandoned long ago and a pie crust was added. It has since turned into the perfect use for leftover chicken. I also make an annual Thanksgiving leftover version (because who doesn’t love turkey pot pie?). Now, we usually make this using chicken we’ve prepared in the slow cooker.
I’ve included some suggestions for customizing the recipe to make it your own, too. Enjoy!
Chicken Pot Pie
Recipe by Underground Crafter
- 2 frozen 9-inch pie crusts
- 1 Tablespoon butter
- 1 cup fingerling potatoes, cut into 1/2-inch slices
- 3 carrots, peeled and chopped
- 1 shallot or 1/2 large onion, minced
- 3 cloves garlic, minced
- 2 cups chopped cooked chicken or turkey
- 1/2 cup fresh or frozen peas
- 1-1/2 cups creamy soup (like creamy potato leek soup), or 10.5 ounce can condensed cream of chicken soup and 1/2 cup light cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Take pie crusts out of freezer and set aside to bring to room temperature. (If using homemade pie crusts, add one crust to 9-inch pie pan. Set other crust aside.)
- Preheat oven to 375 degrees Fahrenheit. (If cooking in the toaster over, preheating isn’t necessary.)
- In a large frying pan, melt butter.
- Add the potatoes and sauté on medium heat for 2 minutes, or until slightly translucent.
- Add carrots and stir to combine. Sauté for another 2 minutes, or until carrots are slightly browned.
- Stir in shallots and garlic and heat for 5 minutes, or until both are softened and tender.
- Add chicken, peas, creamy soup or condensed soup and light cream, and Italian seasoning. Stir to combine.
- Bring to a simmer, stirring frequently.
- Add salt and pepper to taste.
- Pour mixture into pie crust in pan.
- Top with other pie crust. Adjust the top crust and crimp together the edges to seal.
- With sharp knife, cut several slices into the top crust to allow venting.
- Bake pie about 45 minutes, or until top is golden brown and you can hear liquid bubbling.
- Skip the pie crust, ditch the fingerling potatoes, and use an 8×8-inch or 9×9-inch baking dish to make a casserole version. Top with your favorite recipe for mashed potatoes or mashed sweet potatoes.
- Substitute your favorite veggies for the carrots and peas. You can also use a frozen vegetable medley instead of fresh veggies.
- If using 9-inch deep dish pie crusts, you can add about 3 cups of cooked chicken or turkey. You may need to adjust your liquids, too.
- Use themed seasonings and veggies. For example, add cayenne pepper and corn instead of peas for a Southwestern theme.
- If you don’t use dairy, we’ve also substituted water, coconut milk or coconut creamer, and almond milk for the light cream with good results.