Shortcut Chicken Pot Pie for Tonight

21 Reviews / 4.3 Average
I used 3 tricks to make this Shortcut Chicken Pot Pie just as wholesome as the original but faster. Now my family can have it more often...score!
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Shortcut Chicken Pot Pie in serving dish

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Chicken Pot Pie is a classic comfort food dish, but can also be a time consuming one if you’re making everything from scratch. In my original recipe (that’s on the blog here) you first have to cook the chicken and then spend time making a pie crust from scratch to go on top. These are the days when I miss being able to buy a frozen pack of (highly processed) puff pastry sheets and calling it a day!

But despite those challenges, I persevered and figured out how to make a super easy shortcut Chicken Pot Pie version that’s just as wholesome as the original. Because let’s face it — my family LOVES this dish so I had to figure out a way I could make it more often!

Shortcut Chicken Pot Pie on 100 Days of Real Food

How I Made This a “Shortcut” Recipe

  • First of all, I used all frozen veggies that were already washed, peeled and diced (gotta love that!).
  • Second of all, I used my fastest and easiest biscuit recipe (that’s mainly just flour and cream) to go on top instead of a more labor intensive pie crust.
  • And lastly, I used “clean” organic canned chicken from  Valley Fresh because it made things super easy and tasted great mixed in with the sauce in this dish.

Making everything from scratch is a wonderful goal, but sometimes life simply gets in the way, and the convenience of already cooked chicken can make all the difference! And when it’s certified USDA organic with simple ingredients (sans antibiotics or anything artificial) in a BPA-free can there’s nothing to feel guilty about whatsoever. :)

Shortcut Chicken Pot Pie ingredients

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52 thoughts on “Shortcut Chicken Pot Pie for Tonight”

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Recipe Rating

  1. 5 stars
    To help with soupiness of this recipe, I recommend making the gravy before adding veggies and chicken that way you can gauge thickness better. Don’t forget to add garlic when butter melts, then add flour. Highly recommend a double batch and freeze in a mason jar or freezer bag. I like my pot pie seasoned a lot so I use what’s equivalent to a poultry seasoning, I just use individual spices so I can adjust to our taste. It’s a great recipe, just need to tweak to suit yourself.

  2. 5 stars
    I have now made this recipe about 4 times. It has become our Thanksgiving Day dinner on alternate years when my kids are with their in-laws and not at home with my husband and me. I use 4 C of cooked chicken prepared using your Best Whole Chicken in a Crock Pot Recipe which I make the day before. Like other readers, I found the original recipe called for too much broth. I have found that 2 C works best for us. I mix my chicken and 1.5 C of frozen peas in a casserole dish and then I pour the gravy on top once it has thickened. I like to warm my broth a little in the microwave before mixing it in with the onion and flour mixture. This seems to speed up the thickening process. I spoon my topping mixture over the filling vs rolling it out and I brush it with melted butter before putting it in the oven.

  3. 5 stars
    I made this tonight and it is so good! I did read the comments and greatly adjusted the broth amounts. I used about 2.5 cups or so (didn’t measure precisely) and it turned out the right consistency. I was afraid it would be too liquidy still when it came out of the oven, but as it cooled a smidgeon, it thickened up. The crust on top was real good with the filling and easy to make.

    1. If I don’t have canned chicken but a whole BBQ chicken instead , how much of that would this recipe require? 1/4? 1/2?
      Thanks! And looking forward to making this!

  4. 3 stars
    Turned out very much like a soup. I should have read the comments! Taste was great but consistency was nothing like the picture – had to serve with a bowl and spoon. Think next time I’ll try about 2 cups of broth instead of 5.

  5. Way too much broth. Cut in half and then add more until desired consistency. Not sure how the pie in the picture turned out so thick with 5 cups broth.

  6. 3 stars
    We all enjoyed the flavor in this dish but unfortunately mine turned out a soup. I even took other reviewer suggestions and cut back on the broth and I still had to serve this in bowls with a spoon. Again, great flavor just wish it turned out more like a pie.

      1. 4 stars
        I’m updating my review! We really do love the flavor of the recipe. It is watery, but if we look at more like a soup we really enjoy it.
        Even my husband who does not like chicken pot pie gives this one a thumbs up.

    1. 5 stars
      I make my filling in bulk and freeze so all I have to do is thaw. I can make pot pie, but for a fast meal I make biscuits. While the filling is thawing and heating (on the stove or in the microwave) I make the biscuits. I can have dinner on the table in 30 minutes,

  7. 5 stars
    Making this for the second time – but tonight I’m using our leftover Thanksgiving turkey. Easy recipe that my family loved. My only problem was with the topping – it didn’t make enough to cover my dish the first time and kinda fell inside it. It still tasted great, but I’m going to double it for tonight’s dinner.

  8. After I nitially commented I appear to have cliced on the -Notify me when nnew comments are added- checkbox and now every time a comment is adde I recieve four
    emails with the same comment. There has tto be
    a means yoou are able too remove me from that service? Thanks a

  9. 5 stars
    Thank you so much for this recipe! I bought your cookbook and have been slowly changing our food over to real food but have always had to make separate things for hubby. He hates all things too “healthy” for him, but I made this last night for dinner with some fine ground whole wheat flour and he ate two bowls!!!! and then took the leftovers for lunch today. Thank you again and I am looking forward to making more of your recipes :)

  10. 5 stars
    This is our new favorite! I love chicken pot pie but there is so much junk in it pre made, or its usually too much work, but this was perfect. Fast and simple. I made minor changes in quantities (more veggies, less rotisserie chicken) but this is seriously delicious.

  11. 5 stars
    This was so good! I made it withwhole wheat pastry flour and leftover chicken that I had on hand. My girls asked if we could eat this again tomorrow.

  12. 4 stars
    Nice recipe to have for something quick. I did more chicken and less broth. Warning, if you don’t like the taste of wheat flour, SKIP IT and use regular flour plus crescent rolls on top.

  13. I really like having a bottom crust on pot pies – do you think I could use this biscuit topping onnthe bottom as well, or would it need to be more of an actual pie crust?

      1. 5 stars
        Update! I split the recipe into 3 small foil pans for easier eating, and put a layer of biscuit mix on the bottom as well as the top. I added extra chicken and doubled the biscuit mix. I also prebaked the bottom crust for about 6 minutes before filling it in and putting a top on – it worked great!!

  14. 5 stars
    Really delicious! Only thing that 5 cups of broth seemed like too much, so next time I will only use 4 cups. That’s the only change I would make next time. Thanks for another great recipe.

  15. Why not just cut up uncooked chicken and use? I don’t usually precook chck n for casseroles. It seems like it would be done by the time the casserole is cooked

  16. 4 stars
    We make chicken pot pie often…now I ‘cheat’ and serve it over split biscuits. I call it ‘Inside Out Chicken Pot Pie’ and the kids go CRAZY over it! ;-)

  17. Any suggestions on making this dairy free? Would almond milk or coconut cream make a good alternative for the cream used in both the crust and the “gravy”?

    1. I made it with goat milk because we are dairy free. I found that the ratio of liquid to “stuff” in the filling was too much. You might want to play around with the measurements of how much stock and milk to add. I literally had to spoon almost 2 cups out of the dish, and then when I laid the crust on top it just sank down into what was left. It’s in the oven now, so we will see, The flavor of the gravy is delicious, though. I’d love any further tips on this too. I’m fairly new at baking of any sort.

  18. Could you give us the size of the pan to bake it in? Either the capacity in quarts/cups, or the dimensions would be super helpful when trying to decide (1) how long to cook the chicken mixture and (2) how thin to flatten the pastry on top. It looks delicious! Thank you.

  19. Has anyone tried this with gluten free flour? Or with almond flour? I have to eat gluten free but I do miss pot pie from when I was a child.

    1. 4 stars
      Hi Lisa, I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour & it was delicious! I did brush the crust with cream & added coarse sea salt & freshly ground black pepper to the top. This flour is awesome for everything!

      1. Great to know Margo! I have their flour… did you add the Xanthan gum like they suggest on the back of the bag?

    1. My go-to recipe is similar. I double the meat/veggie mix (through step 4 in this recipe) and freeze it in a zip lock. Thaw and add fresh pie crust.

  20. I don’t notice you ever mentioning organic flour. Most of our wheat fields are sprayed with glyphosate (round up) to kill the wheat so they can harvest earlier. The WHO has declared glyphosate a class I carcinogen. Stores near me have started to carry organic flour, bread, and tortillas…anything made with wheat needs to be organic!

    1. Also, if you’re aware of organic brands, you’ll notice in the snapshot that all packaged ingredients (pease, carrots, flour, cream, canned chicken) are organic. ;•)