canned chicken pot pie recipe

Written ByJenny Smyth Posted on
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The Best canned chicken pot pie recipe

I’m so excited to share with you my favorite canned chicken pot pie recipe! This dish has been a staple in our household for years, and it’s a perfect combination of comfort food and ease. The moment I open the can of chicken and see the tender, juicy pieces, I know I’m in for a treat.

My kids love helping me assemble the pot pies, and they’re always a hit at family gatherings or as a quick weeknight dinner. The best part? This recipe is incredibly easy to make, requiring minimal ingredients and effort from me, which is always a win in my book.

Whether you’re looking for a hearty meal after a long day or a satisfying snack to fuel your family, this canned chicken pot pie recipe is sure to become a favorite. So go ahead, grab your cans of chicken and let’s get started on this delicious journey! The result is an incredibly flavorful dish that’s packed with protein, vegetables, and the perfect amount of spices to make your taste buds dance.

As I mentioned earlier, this recipe requires minimal effort from me, which is always a bonus when it comes to cooking up a storm in the kitchen. Simply add your canned chicken to a flaky pie crust filled with sautéed onions, carrots, and potatoes, and you’ve got yourself a meal fit for royalty. The best part?

This recipe is incredibly versatile – whether you’re using leftover chicken from last night’s dinner or wanting to spice things up with some fresh herbs from your garden, the options are endless!

Canned Chicken Pot Pie

4.7 from 1894 votes

A comforting and quick pot pie made with canned chicken, mixed vegetables, and a creamy sauce, all baked under a flaky pie crust. This recipe transforms pantry staples into a hearty meal in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

2 cans (12.5 oz each) canned chicken, drained
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 3/4 cups chicken broth
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste

For the Crust

1 sheet refrigerated pie crust (from a 14.1 oz package)
1 large egg, beaten (for egg wash)

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2In a large skillet over medium heat, melt the butter.
3Add the diced onion and cook for 3 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.
4Sprinkle the flour over the onion mixture and whisk constantly for 1 minute to create a roux.
5Gradually pour in the chicken broth and milk while whisking to prevent lumps, then bring the sauce to a simmer over medium heat.
6Cook the sauce for 2 to 3 minutes until it thickens enough to coat the back of a spoon.
7Stir in the dried thyme, dried rosemary, drained canned chicken, and frozen mixed vegetables, then season with salt and black pepper to taste.
8Pour the filling into a 9-inch pie dish or an 8×8 inch baking dish, spreading it evenly.
9Unroll the pie crust and place it over the filling, pressing the edges to seal and trimming any excess dough.
10Cut 3 to 4 small slits in the top of the crust to allow steam to escape.
11Brush the crust with the beaten egg for a golden finish, then place the dish on a baking sheet to catch any drips.
12Bake for 25 to 30 minutes until the crust is deep golden brown and the filling is bubbling around the edges.
13Let the pot pie rest for 5 minutes before serving to allow the filling to set.

🔧Equipment

Large skillet or saucepan
Whisk
9-inch pie dish or 8×8 inch baking dish
Pastry brush
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a crispier crust, brush the pie crust with egg wash and bake on the lowest oven rack. You can substitute canned chicken with leftover rotisserie chicken or cooked turkey. To make a double crust pot pie, use two pie crusts and place one on the bottom of the dish before adding the filling.

Watch Video Of How Canned Chicken Pot Pie Works

This canned chicken pot pie recipe has been a staple in our household for years, and it never fails to impress.

Not only is it ridiculously easy to make (which is perfect for busy families like mine), but it’s also packed with nutrients and delicious flavors that everyone will love.

Whether you’re planning an intimate dinner party or just need something quick and satisfying after work, these individual-sized pot pies are always a great choice – they reheat beautifully in the oven or microwave and can be served hot or cold depending on your preference.

❓ Frequently Asked Questions About Canned Chicken Pot Pie

Q: What kind of canned chicken should I use for this recipe?

For this recipe, I recommend using a premium canned chicken brand like Swanson or Kirkland Signature. These brands offer high-quality chicken that’s free of artificial preservatives and flavor enhancers.

Q: Can I use fresh vegetables instead of frozen ones?

Sure thing! If you prefer using fresh vegetables like carrots and onions instead of frozen ones, just make sure to chop them into small pieces before adding them to the filling mixture.

Q: How do I store leftover pot pies?

After baking your pot pies, let them cool completely before storing them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I make individual-sized pot pies using this recipe?

Yes! Simply divide the filling mixture among individual-sized pie crusts or ramekins and bake until golden brown.

Q: Is this recipe suitable for vegetarians?

Nope! This recipe uses canned chicken as its primary protein source. However, if you’d like to adapt it to suit vegetarian tastes, feel free to swap out the chicken with some sautéed mushrooms or tofu.

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