Quick Pot Pie

Quick Pot Pie

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Maggie Pennel


I don't know about you, but I like pot pies that are more than gravy and a hint of meat and vegetables, so I came up with a quick and easy recipe for Pot Pie. It was easy enough that I could make it in the college dorm in the little kitchen that we had. It was an extension of a quick and easy recipe for vegetable soup that utilized a can of veggies and chicken boullion. The things college kids do to eat! I got tired of pb&j and ramen noodles on the weekend, so naturally I thought up some stuff that anyone could do in a pinch on a budget.
It depends on what kind of pie crust you want to use, how quickly it gets done, but I included my favorite scratch crust and it takes a little longer to bake, but it is worth the effort and very flaky (like me).
If you want beef pot pie, use left over roast or any cooked beef and change the spices to 1/2 t each garlic tarragon and rosemary, 1 sm bay leaf, s/p to taste and change the stock to beef. Omit the poultry seasoning.
For turkey, just substitute turkey and continue on.


★★★★★ 1 vote

20 Min
45 Min


  • 1 can(s)
    chicken meat
  • 16 oz
    frozen vegetables
  • 1 each small
    onion and potato diced into 1/2 in pieces
  • 1 tsp
    poultry seasoning
  • 16 oz
    poultry stock, or chicken base to make 2 cups,
  • ·
    flour or cornstarch to thicken
  • 2
    pie crusts (one for top and one for bottom)

How to Make Quick Pot Pie


  1. Combine mixed vegetables, chicken, stock, potato, poultry seasoning and onion in large sauce pan. Mix together and bring to a boil. Mix flour or cornstarch into a thin paste with water and add to mixture to desired thickness.
  2. If using frozen pie shells, pour mix in bottom shell, then tip shell from other pan onto top of bottom shell and filling. Crimp,vent the crust and bake until golden brown-45 min to an hr at 350 deg. Serves 8

    If using pre-rolled place one crust into a 9" deep, dish, spray greased pie pan. Add chicken filling. Lay second crust on top of the bottom crust and filling, crimp, vent the crust and bake at 350 deg 45 min or until golden brown.

    OR USE this crust:

    3 c flour
    1 1/3 c shortening
    1 1/2 t salt
    1 T sugar
    1/3 + 1 T water
    1 whole egg
    1 T vinegar
    Mix dry ingredients together. Cut in the shortening until the mixture looks like lumpy oatmeal. Add all the liquid ingredients including the egg and mix well until it sticks together.
    Divide into 3 balls-makes 3 crusts
    Roll out on floured surface to make 2 shells. Place one in the bottom of spray greased,9" deep dish pie pan. Add filling and place second crust on top of filling and other crust. Crimp and vent crust. Bake 425 deg for 10 min then lower the temperature to 350 deg and bake another 30-35 min or until golden brown. (This last step ensures the bottom crust gets done as well as the top on a homemade pie crust).

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About Quick Pot Pie

Course/Dish: Chicken Savory Pies

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