September 13, 2019
I don’t know about you but week nights are CRAZY round these parts. If I’m not rushing out for a session and trying to get dinner on the table for my family before I go, I’m rushing to get dinner on the table, do bath time, reading time, kitchen clean up, Aubree’s lunch packed, plus some one-on-one with Kyle once the kids go to bed. Evenings just seem like a big RUSH sometimes and who the heck has time for complicated recipes? I like it quick, easy and simple, please!
Last night I made my quick + easy chicken pot pie and decided to insta-story it. I got a lot of DM’s asking for the recipe so I figured it would make a great blog post…that I’ll maybe one day add better (read: not iPhone) photo’s to :) I AM a photographer after all… I’m judging me. I hope you enjoy and find yourself making this time after time!
Jami’s Quick + Easy Chicken Pot Pie
I always start off by throwing 2lbs of chicken breast in my crockpot in the morning and let it cook at either 4 hours on high or 6 hours on low. Shred with 2 forks. This always yields 4 cups of shredded chicken however you only need 2 cups for this recipe. Stick around to the end to see what I do with the remaining 2 cups.
Preheat oven to 350 and spray your pan, set aside.
Heat a skillet to medium heat, throw in your diced onion and bag of peas & carrots and cook for about 5 minutes, stirring occasionally. You’ll want your onions translucent and your peas & carrots to be cooked through. Add your salt and pepper to taste.
Next, add your 2 cups of shredded chicken, can of cream of chicken soup, HALF of the can of chicken broth, milk and flour. Stir until flour clumps are mixed through. At this point you can decide if you want to add more chicken broth… I eyeball it and never use the whole can however I use most of it. It just depends on how thick you want your mixture…if you find it to be too thick, add a touch more of the broth. You can use the whole can if you’d prefer, I just don’t like my mixture to be too runny.
If you have a round casserole dish, it works best since pie crust is round. I do not however, so I use a rectangular casserole dish (which is why I need TWO pie crusts for the top and aint nobody complaining about needing more pie crust, ya feel me?)
Pour your mixture into your casserole dish. Cover with your pie crust, letting any remaining crust hang off the dish. Use a knife to cut a few slits into the pie crust. Place your casserole dish onto a baking sheet and bake for 45 minutes. Let cool and serve! :)
*Bonus: I cook more chicken in my crockpot than needed for this recipe because I have 3 (very picky) children. Grady, my youngest is NOT picky quite yet and he’ll eat anything I put on his high chair…he goes to town on my chicken pot pie casserole. The other two will not even look at it! SO, I use the remaining chicken for meals over the next 2 days.
Here are 10 ideas for how you can use your remaining shredded chicken for kids AND adults:
I hope you enjoyed this blog post! It’s certainly unlike anything I’ve ever blogged about before but I get SO much interest in my cooking on Instagram, I wanted to start blogging some of my favorite recipes that I’ve made my own over the years! :) If you liked this blog post, let me know in the comments below and I may continue blogging my favorite recipes!
Design by Brandilynn Michelle | Photography by Jami Thompson Photography
Outer Banks, NC & Virginia Beach, VA Photographer
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