One of the things I love about cooler weather is that it finally makes sense to bake dinners again. I love the ease of popping something in the oven and then relaxing until we’re ready to eat. I still do it sometimes in the summertime, and inevitably regret it as the house heats up on a 95 degree day. It ends up being a double whammy on the electricity bill- first the heat it takes to get the oven to 450 degrees, and then the AC to bring the house down to a reasonable temperature. Oops =P.
So now that it’s finally feeling like autumn, I have been busting out my oven favorites- roast chicken, succulent ribs, and this SUPER easy and very delicious chicken pot pie! I definitely go the “cheater” route here with pre-made ingredients, so if you’re looking for the homemade version with a legit roux and homemade filling, try something like this. It might take you a couple hours, but you can feel good that you know exactly what went into your pie.
If, however, you’re looking for a 10-minute prep before popping it in the oven, I’m here for ya. This recipe features pre-made sauce (ah-hem alfredo pasta sauce), pre-cooked chicken (hello Costco rotisserie chicken!), frozen veggies, whatever herbs and spices suit your fancy (salt, pepper, thyme), and a pre-made crust (I am also a fan of the 2-pk from Trader Joe’s!). Just heat the first four items up in a pot, pour into a pie pan, top with a crust, and boom. It’s ready for baking. It tastes great, is a wonderful comfort food on a chilly day, and is an easy way to get some veggies into your kiddos, too!
After about 20 minutes, all the pieces were soft enough that I could just smoosh them into one big ball and then roll out into the shape I needed, which happened to be a more oval shape this time. Roll the dough in between the plastic sheets provided to keep clean up to a minimum. Overall, this method saved me over an hour of thawing time!
Easy Chicken Pot Pie Recipe
Makes 1 large pie
(or 6-10 individual pies in ramekins, depending on the size of your ramekins)