It is finally fall, which means comfort food to me. There is no better comfort food than chicken pot pie, and this recipe will get you there in just a few quick steps, with a little added French flavor.
Easy meals like this are part of my equation to get and stay organized, especially when feeding a family. Keep it simple but healthy with more easy recipes like this. As a professional organizer who also feeds a family every night, I know a thing or two about eating well while controlling kitchen chaos.
I have two ways to make this dish…one is from scratch using the slow cooker and stand mixer to make perfect shredded chicken, and then there’s this way. Quick and easy, and gets the same amount of smiles from my crew. Chances are that you already have everything you need for this dish in your fridge and pantry (or you’ll want to add these ingredients to your staples).
The one ingredient that might be new to you is the Herbes de Provence. My French friends put Herbes de Provence on everything. I mean everything. We made tacos at their house for the first time, and somehow Herbes de Provence ended up on the tacos, too. Herbes de Provence mix consists of rosemary, cracked fennel, thyme, basil, tarragon, dill weed, oregano, lavender (of course) marjoram, and two I’m not familiar with: chervil and savory. Don’t try to DIY this. I highly recommend Penzey’s Herbes de Provence which you can get online (affiliate link).
- 1 15 0z can of mixed vegetables
- 1 12.5 oz can of chicken
- 1 10.5 oz can of Cream of Chicken Soup
- 2 tsp Penzeys Herbes de Provence
- 1 can of refrigerated ready-to-bake Crescent Rolls (8 count)
- Preheat the oven to 350.
- Drain the canned vegetables and the canned chicken.
- In a bowl, mix together the vegetables, half of the cream of chicken soup, the chicken, and 2 tsp of Herbes de Provence spice.
- Spoon ¼ of the chicken mixture into four oven-proof crocks or bowls. Oven-proof soup bowls, large ramekins, or au gratin dishes work well for this.
- Top each bowl with a square of crescent roll dough (2 triangles each).
- Bake for approximately 30 minutes at 350 debrees, until the tops of the dough are golden brown and flaky.
- Serve after cooling. Pairs well with baked potatoes.
Like I said, this mixes up in less than 10 minutes, and smells great while it’s baking.
If you don’t have cute bowls like these, you are missing out. Small casserole dishes like this (affiliate link) are so versatile for breakfast, lunch, dinner, and snacks. If you have ramekins and can’t find them through the mess in your cabinets, then grab a copy of my Organizing Your Kitchen with SORT and Succeed book.
Think of this dish as “rustic.” Overlap the dough and let the tops hang over the sides a bit. Don’t try to make them look perfect.
You’ll know when they are done. They’ll look toasty brown on the tops, and you might see the sauce bubbling from underneath.
Anyone over the age of forty remembers freezer pot pies from their childhood when TV meals were the latest in food innovation. Pot pies in aluminum tins were always too small and somehow never cooked all the way through. This quick and easy pot pie recipe is SO MUCH better. It’s light and flaky. You can adjust the spices to your taste. It’s true comfort food, no question.
If it’s not cold where you are, you might want to pin this quick and easy chicken pot pie recipe for later.
This Post Has 2 Comments
You are amazing. Always.
I’m a vegetarian, but I instantly thought: mushroom
soup and lentils. I’ll buy the crescent rolls. Fun!
I’ve made this plenty of times with mushrooms instead of chicken. Lentils would be a yummy addition.
Comments are closed.