Easy Chicken Pot Pie

Okay – it’s officially that time of year. Cold weather = warm, hearty Comfort Food!!! You know – the kind that warms you up from the inside out. A wonderful thing after spending all day outside in the cold, bone-chilling, wind howling weather.    🙂   

This is one of my son’s favorite foods, and I “developed” this recipe one day when I was in a hurry and had no time, or inclination, to make dinner that night. It has become one of our Go-To recipes, and one that he even has written down to take with him to college. It is perfectly EASY enough for ANYONE (take notice here teenagers and hubbys!), with or without any cooking abilities, to make at a moments notice.

Now, keep in mind – this recipe is custom tailored to a busy, exhausted mom; a college student; or starving man with no time to cook. Which means that there are  no  “Made From Scratch”  parts to this recipe.

GASP!!! SHOCK!!! AWE!! The Horror!! Blasphemy!!

Get over it!   🙂   

We don’t all have the time on a daily basis (if ever) to chop, skin, peel, roll, mix and bake EVERYTHING that we make/cook from scratch. And spending hours getting dinner on the table after a long day is just not my idea of a good time!    😉   

So, here ya go.

Quick. Easy. Hearty. Warm. Filling….. and best of all – it can also use up the previous nights leftovers!

What more could you ask for?    😉   


Pre-heat oven to 350 degrees.

13″ x 9″  Baking Dish, spray with non-stick cooking spray

2 pkgs store-bought ready-made pie crusts (4 crusts total)

4 cups cooked, de-boned, skin free, diced Chicken meat ( approx. 2 cans or 3 leftover chicken breasts +/- )

1 – 1lb. bag of Frozen Mixed Vegetables (do not thaw)

1 large (or 2 small)  cans of Cream Of Chicken Soup (can substitute Cream of Mushroom if necessary)

1/2 to 3/4 cup of milk (depending on how thick you want your filling/gravy)

Garlic Powder, Black Pepper, Paprika to taste (all optional)

Line your baking dish with 2 of the pie crusts (they will overlap in the middle of the dish – this is okay).

Place chicken meat in pan on top of the bottom crusts. Level it out.

Dump bag of Frozen Veggies over top of chicken and level out.

In a small bowl combine the soup and milk to desired thickness, then pour over veggie layer as EVENLY as possible.

Sprinkle pepper, garlic and paprika over top of soup layer – if desired. (I use approx 1/4 tsp. of each spice on ours)

Top dish with the remaining 2 pie crusts, overlapping them slightly in the middle and crimping/sealing the edges all the way around the dish.

Take a fork and poke several holes thru the top of the pie crusts to let the steam escape and prevent overflows.

Place dish on a cookie sheet (just in case of overflow) on CENTER oven rack.

Bake at 350 degrees for 45 – 50  minutes (until crust is golden brown like any good pies should be).    😉   

Pull from oven and let sit for 5 – 10 min (the roof of your mouth will Thank You for this) then serve with biscuits/buttered bread for a great meal!

Recipe easily feeds 1 hungry boy for 2 days – or a family of 4 for 2 meals!



Oh – and please forgive my lack of photographs in this post……. Pot Pie was consumed too quickly for photos the other night.    🙂


Comfort Food Chicken and Pasta

Hungry yet?

How ’bout now?

Maybe now?

Okay, I’m done playing.  🙂   Here’s the recipe.

This is for those of you who (like me) love Chicken and Dumplings/Pasta, but aren’t in the mood to deal with all of the steps involved in making them. This recipe is great for a no-brainer meal, when you just want something warm and comforting.

It is actually, like getting 2 recipes in 1. You can just use the Chicken Recipe by itself, and totally change out the sides, or, you can use the Pasta Recipe all by itself. Choice is yours – flexibility is good!!

Be warned:  This recipe was made with a 10 pound bag of Chicken Quarters that I had thawed out, and 2 pounds of pasta. I had planned on making several dishes from the chicken, but due to unforseen incidents, had to cook up all of the chicken at one time, so none of it was lost. I will write the recipe down for you as I made it so that it matches up with the photos. However,  if you are not planning on serving a large crowd, or freezing the leftovers, then I would cut the recipe in half – that is how I normally make it!  

TO HALF RECIPE: cut recipe to: 1 Pound of pasta, 4 – 5 pounds of chicken/Standard whole cut-up fryer (baked at  325 degrees for 1  hour and  30 minutes, or until done) and 1 can/box of each of the listed Pasta ingredients)

Shady’s Comfort Chicken Pasta


10 pound bag cut-up chicken, thawed

1 large bottle Honey Dijon salad dressing

Place chicken in a large roasting pan, pour bottle of dressing over the top, refill bottle 1/4 the way with water, swish around to soak up dressing remnants, pour this over chicken. Place lid on roasting pan (or cover tightly with aluminum foil), place in 300 degree oven and bake for 3 hours. No peeking. When time is up, and chicken is browned and falling off the bone….

 Pull chicken from oven and set roaster pan aside, with cover on,  for 20 minutes to cool.

Now, time to make the pasta…..


2 pounds Fettuccine Noodles

2  (32 ounce) boxes or cans of Chicken Broth (or Chicken Stock – whatever you have on hand is fine.)

2  (15 ounce) cans of Cannellini beans or Great Northern (white) Beans

1 large can or jar of sliced Mushrooms 

Fresh Ground Black Pepper

Feta Cheese crumbles, any flavor (I use Basil/Tomato)

In a large stockpot, over Med-High heat, pour in all of the Chicken Broth and bring just to a low rolling boil.

Now add pasta to the broth, stir until all pasta is submerged, turn heat down to Medium, and place cover on pot.

Continue cooking; stirring pasta every 5 minutes until just tender enough to drape itself over spoon, and most of the liquid has been absorbed by the pasta.

Turn heat off, replace lid, and let pasta rest for approximately 5 minutes – it will absorb even more liquid during this time.

While pasta is resting, wash and drain beans under running water (your digestive tract will thank you later, and so will whoever else is in the room).

Add beans and mushrooms to pasta, stirring gently, until thoroughly mixed. Season with fresh ground pepper to taste.

Now place pasta on serving plate, set a piece of chicken on top, drizzle some of the chickens “pan-drippings” over the whole mess (THIS IS YOUR SAUCE – remember the Honey Dijon dressing???) and sprinkle with Feta Cheese (if desired).