Easy Chicken Pot Pie (No Measuring Required)

Some of the best meals don’t come from a recipe card or a perfectly measured plan. They come from using what you have, trusting your instincts, and feeding the people you love. This easy chicken pot pie is exactly that kind of meal that’s made for real life.

How I Prep the Chicken

I started a few days ahead with a little Cornish hen. On Sunday, I patted it dry with a paper towel, rubbed it down with avocado oil. Next, seasoned it with smoked paprika, garlic powder, onion powder, seasoning salt, and rosemary. Nothing fancy — just good, solid flavor rubbed in really well on both sides.

I slid it into a baggie, squeezed out as much air as I could (because yes, I own a vacuum sealer and no, I was not pulling it out), and popped it into the fridge to let it do its thing. You can skip this step, I just try to prep as much on the weekends as I can.

Slow Cooker Chicken for a Quick and Easy Pot Pie Filling

Fast forward to Wednesday at lunch.

I took the chicken out, dropped it into the crockpot on the lowest setting, and added a sliced onion underneath the chicken to lift it up off the bottom. Not for looks — just so it wouldn’t sit directly in the crock and could cook evenly. I added a couple pats of real butter (always real butter, never margarine) and let it cook low and slow for about four hours.

When I got home later that day, I turned the crockpot off and let everything cool just long enough so I didn’t burn my fingers.

Making the Creamy Chicken Pot Pie Filling

I pulled all the meat off the chicken and put it into a bowl. No stress, no perfection — just pull, toss, move on.

To the chicken, I added a can of cream of chicken soup. I’m allergic to mushrooms, so cream of mushroom is a hard no around here. I seasoned it again with a little more garlic powder, onion powder, pink salt, black pepper, and just a touch of Cajun seasoning — not spicy, just enough to give it some personality.

I poured in some of the juices from the bottom of the crockpot to loosen everything up, then added peas, green beans, and corn. Why those veggies? Because that’s about all Sam will eat — and sometimes loving people looks like meeting them right where they are.

I mixed everything together until it was creamy, comforting, and smelled like supper should.

Assembling the Pot Pie

For the crust, I grabbed a puff pastry from the grocery store. I didn’t feel like making homemade dough, and they were sold out of the crescent sheets anyway. Real life happens. Puff pastry works just fine.

I laid one sheet of puff pastry into the bottom of a cast iron dish, poked a few holes in it with a fork, and baked it according to the package directions — around 400 degrees for about 15 minutes. Once it was lightly baked, I pulled it out, dumped the chicken mixture right in, and topped it with the second piece of puff pastry.

I cut three little slits in the top — partly for steam, partly because it was cute — and popped it back into the oven for the same amount of time.

Why This Works

What came out was golden, flaky, and exactly what we needed that night.

This isn’t a “perfect” pot pie, and that’s kind of the point. It’s a quick and easy chicken pot pie made without measuring, without stress, and without pretending life is more put together than it really is. It feeds your people, uses what you have, and reminds you that the meals made with intention are the ones that stick.

Pin It for Later

This quick and easy chicken pot pie is one of those cozy, no-measure recipes you’ll want to come back to. Save it for busy weeknights, Sunday suppers, or anytime you need comfort food without the stress.

If you love cozy, real-life meals like this, you might also enjoy my Cowboy Butter Chicken Pasta recipe — another easy supper that doesn’t require overthinking dinner.

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