Mademoiselle’s Chicken Pot Pie Cheat

Mademoiselle loves an easy recipe!  I know its Spring, but I have two friends under the weather and I need to make them a dinner.  Chicken soup sounds yucky, so how about Mimi’s easy chicken pot pie cheat.  It is so easy and quick, it is delicious and it refrigerates and freezes beautifully.  It is the perfect, “get well soon” gift.

Chicken Pot Pie
Serves 8
A quick easy no sauté chicken pot pie!
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Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
Crust
  1. 2 Ready Made Pie Crusts - We use Immaculate Bakery Pre-Made Crust, but Pillsbury works too.
Filling
  1. 1 cup Sour Cream
  2. 1 Can Cream of Chicken Soup
  3. 2 Cups Mixed FROZEN Vegetables or pre-cooked vegetables of your choice
  4. 2 1/2 Cups Rotisserie Chicken or Canned White Meat Chicken
  5. 1 Tablespoon Butter
  6. 1 Tablespoon 1/2 and 1/2
  7. Salt
  8. Pepper
  9. Celery Salt
  10. Garlic Powder
Preheat Oven to 350 Degrees
  1. Butter or Cooking Spray a 9" Pie Pan
  2. Place One Crust on Bottom
In a medium bowl
  1. Mix sour cream, canned soup and butter until creamy.
  2. Add seasonings to taste.
  3. Add chicken.
  4. Add FROZEN mixed vegetables.
  5. Pour chicken and vegetable mixture into pie shell.
  6. Top with second crust.
  7. Crimp edges.
  8. Insert pie bird or cut 5 small slits in top of pie crust (1 middle and 4 1" in from crust edge at 12, 3,6, and 9 o'clock)
  9. Cover pie crust edge with metal or silicone pie protector (or aluminum foil).
  10. Place in middle rack of oven and bake for 30 minutes.
  11. Remove pie edge protector.
  12. Bake an additional 15 minutes or until crust is golden brown and bubbly filling is coming through slits.
Notes
  1. If you are a vegetarian, just use cream of celery or cream of mushroom soup and omit chicken, but add cooked chopped broccoli, cauliflower and lima beans.
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