chicken pot pie on blue towel

Chicken Pot Pie

Chicken Pot Pie…oh, how I love thee! Let me count the ways.

  • You’re easy to make.
  • You’re the ultimate comfort food.
  • You make my hubby happy.

Need I go on? I think I will!

This is what you looked like before I put your crust on:

Chocked full of veggies. Only a few ingredients and you’re done. What a fast way to get dinner on the table!

But I think the thing I love most about you, Chicken Pot Pie, is how fun you are to take to friends who need a little pick me up. There’s just something about you that makes everyone feel warm and cozy inside.

I could work really hard and make a homemade crust, or I could use one that’s already made. Hmmm. I think I’ll let somebody else do all the work tonight and go with a refrigerated pie crust.

Chicken Pot Pie…you never let me down. On cold days, or any night, you’re the one for me.

chicken pot pie on blue towel

Chicken Pot Pie

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 servings 1x


Here’s my easy and delicious chicken pot pie recipe that has been known to warm tummies on a Blue Ridge winter day.



  • 2 cups rotisserie chicken, cubed
  • 8 oz. sour cream
  • 10 oz. can cream of chicken soup
  • 2 cups frozen mixed vegetables
  • 1 small sweet onion, diced
  • 1/4 tsp. dried Italian herbs
  • 1/4 tsp. garlic, minced
  • dash of black pepper
  • 1 refrigerated pie crust


  1. Preheat oven to 350 degrees.
  2. Cube chicken and place in a large bowl.
  3. Add sour cream, chicken soup, vegetables, onions and seasonings.  Mix well.
  4. Pour mixture into a deep dish pie plate.
  5. Cover with pie crust and pierce several times with a fork.
  6. Bake at 350 degrees for 45 minutes until crust is golden brown.


Create a heart from the edge of the pie crust and place in the middle if you wish. 

  • Category: Main Dishes
  • Method: Bake
  • Cuisine: Southern

Keywords: chicken pot pie, chicken, pie, hearty, veggies, pie crust

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