Wednesday, November 3, 2010

An Easy Take on a Classic—Chicken Pot Pie

Holiday Grind_Paperback

First of all, a shout-out and WOOT to my fellow Mystery Loving cook, Cleo Coyle, for Holiday Grind’s release in paperback! Congratulations, Cleo! It’s a wonderful book, everybody—and you’ll love the recipes in the back. Y’all be sure to pick up a copy.

RileyAdamsFoodBlogPostpic_thumb_thumb[3]My children have always been pretty good about eating their vegetables.
This is better than I deserve as a mom, considering the fact that I gave my own mother fits when I was a child because of my no-veggie policy.

Still, though, it helps me get more in them if the vegetables are presented in a variety of ways. If I only have a little pile of lima beans or peas on their plate in the evenings, they’re going to get bored with that quickly.

With casseroles, though, you have the classic conundrum of vegetables touching each other. And this, as moms will recognize, is a major offense.

For some reason, chicken pot pie appears to have been given a pass on the no-touching rule. Maybe that’s because the inside of the pie is so tasty.

We enjoy chicken pot pie, but the time it takes is always a factor in whether it ends up on our table or not. Here’s an easy version of the classic….tastes great but in a lot less time than the traditional take on it.

1288643153610Quick Chicken Pot Pie
  • 4 boneless chicken breast halves (or you can use rotisserie chicken)
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cream of mushroom soup
  • 1/2 cup of milk
  • 1 bag frozen, mixed vegetables, cooked and drained
    1 box of refrigerated pie crust for a 9 inch double crust pie
  1. Cook and chop the chicken. I like throwing in some onion, salt, pepper, thyme, and parsley while the chicken cooks.
  2. Mix together the soups, vegetables, and chicken. Pour mixture into pie shell, and cover with the second crust. Be sure to slit the top crust.
  3. Bake at 375 degrees F for 45 minutes, or until crust is golden.
If you end up with too much filling, you can freeze the extras—or reserve them to put on mashed potatoes. Smile 

For some reason, the curse that’s not allowing me to make pretty food is still ongoing! I promise the pie tastes much prettier than it looks…and was polished off by my hungry family quickly! Yours will probably look much better.

Delicious and Suspicious (July 6 2010) Riley Adams Pretty is as Pretty Dies –Elizabeth Spann Craig


  1. Oh!!! I make something similar! Except I use crescent rolls, and sometimes use canned vegs and sometimes leave the chicken out entirely! This is really yummy!!!! And easy and quick!

  2. Elizabeth,
    I must seriously tip my hat to you for being able to get your children to eat lima beans and peas!!! My kids are pretty adventurous eaters and love veggies but I have never ever served lima beans...!! I think your picture is terrific...and if it is all gobbled more the kudos to you!

  3. Ooh... food "touching" - LOL I hear you!!
    No worries about the picture - it's great. And your recipe sounds like a perfect and quick way to put dinner together. Love it.

  4. Chicken Pot Pie sounds like just the thing for the coming cooler weather. This is a quick and easy recipe that will make preparing dinner a lot easier. Thanks.

    Thoughts in Progress

  5. Elizabeth, you've made me feel much better because sometimes my pictures just bomb. Of course, sometimes my recipes bomb, too! LOL!

    Your Chicken Pot Pie sounds perfect for this cold weather we're finally having.

    ~ Krista

  6. Pretty food can sometimes look good but not taste good. There's nothing like a good, easy chicken pot pie! [PS On a similar note, I have an easy recipe to offer tomorrow, too. Is this a trend? I know as I move toward the holidays, I start to see how much other cooking/baking/preparation needs to get done.] May we all enjoy a good read in between meals!


  7. YUM! These types of heartier meals for the winter are my favorites. Nothing says "comfort food" better than a chicken pot pie - Thanks, Elizabeth!!

  8. Riley/Elizabeth - A very smart quick and easy take on a classic. Also a sleuthy (and delicious) way for you to get the kids to eat their veggies!

    Must add - Thank you for the very kind mention of my new mystery. You made my day. :)

    ~ Cleo

  9. sted by Elizabeth Spann Craig/Riley Adams at 12:02 AM

    Tea, Thyme and Cozies--I'd love to try this with crescent rolls! What a great idea! And we can use leftover turkey to make this after Thanksgiving, too--it would be great!

    Booklover--My daughter really enjoys them, and my son at least will put up with limas. :) They're unusual children--I was so picky that I'd have stuck the limas on the bottom of my knife to hide them so I wouldn't have to eat them!

    Julie--Touching food is scary! At least, I guess, when you're a kid. :) Not like it doesn't touch in our stomachs! That's what I never can understand about that concept...

    Mason--Hope you'll enjoy it!

    Krista--My pictures have been bombing a LOT lately! Unfortunately, I'm right after Cleo right now--and her pics are always gorgeous!!

    Avery--I think that probably *is* a trend--it's definitely trending that way in my household, anyway. :) But as the season gets busier, I think we all start looking for tasty shortcuts! Looking forward to your simple recipe tomorrow!

    Kaye--I bet it's pretty chilly today in the mountains, isn't it? Cold and drizzly here in Charlotte!

  10. Congrats on your release, Cleo! And, yet, we have to be sneaky to get extra veggies into kids!