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Home » Recipes

Shortcut Chicken Pot Pie for Tonight

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
Shortcut Chicken Pot Pie for Tonight 2

Shortcut Chicken Pot Pie

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!
21 Reviews / 4.3 Average
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total Time: 35 minutes mins
Course: Dinner
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 5 people
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Ingredients
  

For the Filling

  • 6 tablespoons butter
  • ¾ cup diced onion
  • 3 cloves garlic (minced)
  • 3 cups frozen veggies (carrot + pea mixture)
  • 4 cans chicken (drained (I used Valley Fresh Organic))
  • 6 tablespoons whole-wheat flour ((I used the same pastry flour I used in the biscuit topping))
  • 5 cups broth ((chicken or veggie))
  • ½ cup heavy cream
  • ¾ teaspoon salt
  • pepper (to taste)

For the Biscuit Topping

  • 1 cup whole-wheat pastry flour (+ extra for patting out the dough (can substitute regular whole-wheat flour, but pastry flour is so good in this!))
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • scant ⅔ cup heavy cream (+ a little extra for brushing the top (optional))

Instructions
 

  • Preheat oven to 450 degrees F.
  • In a large sauté pan over medium heat, melt the butter. Add the onion and cook until it begins to soften, about 4 to 5 minutes. Add the garlic, frozen veggies, and chicken and cook for a couple more minutes.
  • Sprinkle in the flour and stir just until the flour is almost completely absorbed and begins to darken in color. You can add a little more butter here if your pan gets too dry.
  • Add the broth, cream, salt and pepper and bring to a boil. Reduce the heat to low and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a gravy.
  • Meanwhile, in a large mixing bowl whisk together the flour, baking powder and salt for the biscuit topping. Pour in the cream and stir to combine just until the dry ingredients are moistened. 
  • Turn the dough out onto a floured surface and flatten it with your hands so it's the right size and shape for your baking dish (you could use a small square, round or oval baking dish).
  • Pour chicken mixture into your baking dish and position the dough on top. Brush with a little cream on top (to help it turn golden brown) and pierce some holes in the top with a fork.
  • Bake until the topping begins to turn golden brown and the filling is bubbly underneath, about 15 to 18 minutes. 

Notes

  • Make sure to boil the liquid down as instructed to for the best flavor and consistency, or start with less broth if you are in a hurry.
  • We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Shortcut Chicken Pot Pie
Amount Per Serving
Calories 441 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 22g138%
Cholesterol 113mg38%
Sodium 1548mg67%
Potassium 247mg7%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 2g2%
Protein 6g12%
Vitamin A 1735IU35%
Vitamin C 0.7mg1%
Calcium 101mg10%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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2.5K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Stacy says

    February 18, 2023 at 7:05 pm

    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.

    Reply
  2. Kimberley says

    November 20, 2021 at 2:45 pm

    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.

    Reply
    • 100 Days Admin says

      November 22, 2021 at 9:41 am

      Thanks so much for sharing and we're so glad to hear you love it. - Nicole

      Reply
  3. Carrie says

    December 17, 2020 at 9:21 am

    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.

    Reply
  4. ERIN says

    July 02, 2020 at 4:53 pm

    CAN YOU USE FRESHLY MILLED WHEAT FOR THIS?

    Reply
    • 100 Days Admin says

      July 06, 2020 at 2:38 pm

      Yes! That will work too. - Nicole

      Reply
  5. tiffany taylor says

    August 15, 2019 at 6:23 pm

    Can I make this biscuit dough and either drop onto filling or cut out into rounds and place on top?

    Reply
    • Lisa Leake says

      December 20, 2019 at 4:23 pm

      Yes, that would work!

      Reply
    • Zoë says

      March 12, 2020 at 10:45 am

      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!

      Reply
  6. Lauren says

    January 09, 2019 at 7:12 pm

    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.

    Reply
  7. Christine says

    July 21, 2018 at 8:20 am

    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.

    Reply
  8. Stephanie says

    April 19, 2018 at 12:48 pm

    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.

    Reply
    • Marie says

      June 13, 2018 at 8:45 pm

      1 star
      This was total watery soup for us! Too bad.
      I guess I should have read comments first!

      Reply
      • Mrs. B says

        August 07, 2018 at 10:42 am

        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.

    • Marie says

      June 13, 2018 at 8:45 pm

      This was a total watery soup for us! Too bad.
      I guess I should have read comments first!

      Reply
  9. Melanie says

    December 13, 2017 at 3:07 pm

    Can this pot pie be put in the freezer and reheated? If so, for how long?

    Reply
    • Amy Taylor (comment moderator) says

      December 29, 2017 at 3:49 pm

      Hi. This might help: https://www.freep.com/story/life/food/recipes/2016/11/02/chicken-pot-pie/93197760/. Reheated food should be heated to an internal temperature of 165.

      Reply
    • Marianne says

      January 13, 2018 at 7:31 pm

      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,

      Reply
  10. Amy says

    November 27, 2017 at 5:04 pm

    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.

    Reply
  11. Bitcoin Poker says

    October 28, 2017 at 12:12 am

    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
    lot!

    Reply
  12. Madison says

    October 24, 2017 at 10:50 am

    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 :)

    Reply
  13. Brandyb says

    October 19, 2017 at 6:38 pm

    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.

    Reply
  14. Stacy winkler says

    October 09, 2017 at 7:44 pm

    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.

    Reply
  15. Rachel says

    October 03, 2017 at 6:23 pm

    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.

    Reply
  16. Stephanie says

    September 27, 2017 at 8:25 pm

    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?

    Reply
    • Amy Taylor (comment moderator) says

      October 06, 2017 at 12:19 pm

      We have not tried using it as a bottom crust. Let us know if you give it a try.

      Reply
      • Stephanie says

        December 01, 2017 at 9:50 pm

        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!!

      • Amy Taylor (comment moderator) says

        December 12, 2017 at 11:18 am

        Thanks for sharing!

  17. Michele says

    September 27, 2017 at 12:23 pm

    4 stars
    I think 5 cups of broth was too much it was really runny, more like chicken pot pie soup. Flavor was good though.

    Reply
  18. Jane says

    September 27, 2017 at 11:51 am

    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.

    Reply
    • Laura Crane says

      October 15, 2017 at 6:43 pm

      4 stars
      I agree! I just wish I would have read this before I made it!

      Reply
  19. Sabrina S.B. says

    September 25, 2017 at 8:05 pm

    Nice recipe, like having a shorter and healthier version of this recipe than my traditional recipe, so thank you!

    Reply
  20. 2pots2cook says

    September 22, 2017 at 12:18 pm

    5 stars
    I'm in ! Perfect timing for me ! Thank you !

    Reply
  21. Jillian says

    September 20, 2017 at 10:50 am

    5 stars
    Everyone enjoyed this meal!! My husband's grumpy face actually disappeared into a smile as he ate. Thank you for sharing!

    Reply
  22. Erin says

    September 19, 2017 at 9:53 pm

    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
    ?

    Reply
  23. Emily Callihan says

    September 19, 2017 at 9:05 pm

    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! ;-)

    Reply
  24. Laura says

    September 19, 2017 at 8:50 pm

    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"?

    Reply
    • Carrie says

      September 23, 2017 at 5:30 pm

      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.

      Reply
  25. Adrienne says

    September 19, 2017 at 4:28 pm

    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.

    Reply
  26. Lisa says

    September 19, 2017 at 4:21 pm

    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.

    Reply
    • Margo says

      September 19, 2017 at 7:36 pm

      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!

      Reply
      • Lori says

        September 26, 2017 at 5:28 pm

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

  27. Judy McCune says

    September 19, 2017 at 3:24 pm

    How big are the cans of chicken. What weight?

    Reply
    • Adrienne says

      September 19, 2017 at 4:28 pm

      When I enlarge the picture it looked like 5 oz cans of chicken.

      Reply
  28. Rachael says

    September 19, 2017 at 2:01 pm

    Any tips on freezer this? Before or after adding crust?

    Reply
    • Kim says

      September 19, 2017 at 5:22 pm

      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.

      Reply
  29. Katherine says

    September 19, 2017 at 1:36 pm

    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!

    Reply
    • Tara says

      September 19, 2017 at 2:38 pm

      The recipe notes say they recommend using organic ingredients when feasible...

      Reply
    • Anna says

      September 19, 2017 at 2:56 pm

      The whole wheat flour she hyperlinks to in the recipe is organic!

      Reply
    • Caryn says

      September 19, 2017 at 5:44 pm

      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. ;•)

      Reply
      • Caryn says

        September 19, 2017 at 5:45 pm

        *peas

    • Amy Wakefield says

      September 20, 2017 at 7:15 am

      The bag of flour in the picture is from an organic brand. :-)

      Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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