Easy Chicken Pot Pie made with canned soup to make simple, flavorful comfort food
Chicken Pot Pie is quite possibly one of the best comfort foods ever.
As a kid, one of my favorite dinners was a chicken pot pie. Let's be honest, it still is to this day. But my favorite one as a kid was the individual frozen chicken pot pie. I loved that the whole pie was just for me, and that buttery flaky crust... yummmm...
Then again, those things don't offer much other than tasting good and being easy. The sodium in those things is out of control!
So I was super excited to create a recipe for an easy chicken pot pie that both tastes good and doesn't have a bunch of junky ingredients.
To save time and effort, I used canned soup.
Plus, it's convenience in a can. I always have at least 5 cans of soup in my pantry because there are tons of options, and they're perfect for those days when I have no energy to cook.
But back to this tasty chicken pot pie...
You only need five ingredients (unless you want to add a few spices to jazz it up a little bit more) and takes minutes to prepare thanks to the help of that canned soup. To thicken the soup for a more authentic chicken pot pie interior, I added a little cornstarch. Then I covered it in an almond flour crust for some extra protein.
You can use two small ramekins or one larger one. This recipe serves two, so just decide if you are ok with sharing or if it's better to have your own pie 🙂
When you realize how easy this is to make and that you can have a comforting chicken pot pie with just a teeny tiny amount of effort and no weird ingredients, you might start stocking up on this soup like I do.
Easy Chicken Pot Pie
Ingredients
- 1 (15 ounce) can chicken and rice soup
- 1 teaspoon cornstarch
- ⅛ teaspoon black pepper optional
- ⅛ teaspoon paprika optional
- ½ cup almond flour
- 1 tablespoon cold butter cut into small pieces
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 400*F.
- Add the soup to an oven safe baking dish (that holds 2-3 cups). Remove 5 tablespoons of broth.
- In a small bowl, stir together 1 tablespoon of broth and cornstarch. Add back to the soup. (Discard or eat the remaining 4 tablespoons of broth). Season soup if desired.
- In a small bowl, mix together almond flour, cold butter, and apple cider vinegar. Try not to overmix, just make sure everything is incorporated.
- Press crust mixture thin pieces and place over the soup.
- Put on a baking sheet and bake for 30 minutes at 400*F. Turn the heat to 450*F and bake another 15-20 minutes. Enjoy!
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