When life is hectic or a friend could use a little comfort, I find myself turning to this recipe again and again. My sister Mandy first shared it with me, and over the years, it’s become my go-to dish for family dinners, last-minute gatherings, and care packages for friends who need a little extra love.
It’s quick, crowd-pleasing, and full of flavor. The flaky crust gets golden and beautiful with just a brush of egg white, and I always top it off with a sprig of fresh rosemary, because sometimes that little extra detail makes all the difference.
I like to make a few at a time and freeze them. That way, I always have something homemade and comforting ready to go. And now people do actually request this one by name. Here’s how I make it:
Easy Chicken Pot Pie with Rosemary
Ingredients:
● 1 box Pillsbury Pie Crust (or 2 homemade pie crusts)
● 2 cans of Swanson’s white chicken meat (drained)
or 1 whole baked chicken, shredded
● 1 can cream of chicken soup
● 1 can Veg-All mixed vegetables (drained)
or 1 bag frozen mixed vegetables
● 8 oz. sour cream
● 1–2 stems of fresh rosemary
● 1 egg white (for brushing crust)
Instructions:
- Preheat your oven to 350°F (175°C).
- Place one pie crust in the bottom of a pie dish.
- In a large bowl, mix chicken, soup, vegetables, sour cream, and rosemary leaves (chopped or whole, your choice).
- Pour mixture into the prepared crust.
- Top with the second pie crust. Press edges to seal and cut small vents in the top crust.
- Brush the top crust with egg white for a golden, glossy finish.
- Bake for 40–50 minutes, or until the crust is golden and the filling is bubbling.
- Let cool slightly. Garnish with a sprig of fresh rosemary before serving.
Freezing Tip:
Assemble the pie but don’t bake it. Wrap tightly in foil and freeze. When ready to eat, bake straight from frozen at 350°F for 60–70 minutes.
This pie is pure comfort in a dish and I promise, it’s as easy as it is delicious. Add a little rosemary, and suddenly a simple weeknight dinner feels like something special.