Easy Chicken Pot Pie

It’s no secret that we LOVE quick & easy freezer meals around here, especially ones that use budget-friendly ingredients! Believe it or not, this tender, juicy, flavor-packed Chicken Pot Pie is a winner. It’s uses mostly basic ingredients, whips up in minutes, then goes straight from the freezer to the crockpot to the table, all while tasting like you spent hours slaving away in the kitchen!

To make it as part of a freezer cooking day, just split the sauce & chicken into multiple bags, then throw it right into the freezer–no cooking required!

To make this even easier we used a rotisserie chicken. But you can use any type of chicken you have on hand.

Here is what you need:

Step 1: Chop Rotisserie chicken and set aside.

Step 2: Dice onion, carrots and celery and set aside.

Step 3: In a large bowl; mix together onions, carrots, celery and mixed veggies then add chicken stock, slat and pepper.

Step 4: Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Then add stock and veggie mixture over top chicken .

Step 5: Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 3-4 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)

Step 6: Once you are ready to serve the pot pie, add your container of homemade cream of chicken soup to crockpot, stir and make sure crockpot is on high. Your pot pie mixture will thicken as it cooks.

Step 7: Once the potpie has thickened, preheat oven according to package on crescent package. Then unroll and cut triangle shapes in half. Bake until golden brown.

Step 8: Scoop pot pie mixture into bowls and place cooked crescent triangle over top of pot pie.

Print

Easy Chicken Pot Pie

This classic dish comes together so easy and tastes amazing!!

Course Main Course

Cuisine American

Keyword Easy Chicken Pot Pie

Prep Time 7 minutes

Cook Time 35 minutes

Total Time 42 minutes

Servings 6 people

Ingredients

• 1 small onion diced
• 1 bag carrots chopped
• 2-3 stalks celery chopped
• salt & pepper to taste
• 6 cups chicken stock
• 3-4 cups diced chicken from a rotisserie chicken
• 2 160 z bags mixed vegetables)
• 1 container homemade cream of chicken soup cooking day only
• 1 container refrigerated crescents cooking day only

Instructions

1. Chop Rotisserie chicken and set aside
2. Dice onion, carrots and celery and set aside.
3. In a large bowl; mix together onions, carrots, celery  and mixed veggies then add chicken stock, salt and pepper.
4. Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Then add stock and veggie mixture over top chicken .
5. Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 3-4 hours; until chicken is cooked. (Note-don't worry if your chicken isn't all the way thawed.  It can also cook from frozen, it might just take a little longer.)
6. Once you are ready to serve the pot pie, add your container of homemade cream of chicken soup to crockpot, stir and make sure crockpot is on high. Your pot pie mixture will thicken as it cooks.
7. Once the potpie has thickened, preheat oven according to package on crescent package. Then unroll and cut triangle shapes in half. Bake until golden brown.
8. Scoop pot pie mixture into bowls and place cooked crescent triangle over top of pot pie.