Making chicken pot pie from scratch is a ton of work. From making homemade pie dough, to the filling, there are a lot of steps involved in the process. Learn how to simplify chicken pot pie with this super simple microwave recipe!
I love this chick pot pie recipe because it is just as simple as defrosting store bought chicken pot pie from the freezer, but this one tastes so much better than anything you could buy. Get creative with your add ins too, use leftover chicken or vegetables as delicious fillers while preventing food waste!
This recipe is great on nights when I want a hearty and down to earth meal, but don’t want to take the time to make all of the time consuming pieces that go with it. You don’t even have to turn on the oven, which is a huge win in my book!
Why This Microwaved Chicken Pot Pie Recipe Works
- More delicious than anything frozen you could ever buy!
- minimal preparation time, leading to quick cooking times so your craving is satisfied quickly.
- The ability to use any leftover ingredients you already have to make the filling something entirely different than the traditional chicken, peas, and carrots.
Ingredients For Easy Microwave Chicken Pot Pie Recipe
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- Cream of Chicken Soup
- Shredded or Cubed Rotisserie Chicken
- Frozen Peas and Carrots Blend
- Small can of Crescent Roll Dough
- Salt and Pepper
How to Cook Chicken Pot Pie in the Microwave
- In a large microwave safe mug, combine cream of chicken soup, cubed chicken, vegetables, salt, and pepper.
- Stir it together and microwave on high for 1 minute.
- Remove from the microwave and layer 3 crescent rolls over the heated filling to make a crust. Use a fork to push down the edge and poke a hole for air to vent out of.
- Microwave on high for 2 minutes until the crust is golden brown.
Use a large mug to avoid any overflowing and spillage form your potpie while its cooking in the microwave. Fill your pot pie with anything you want, get creative! I love to use this recipe to clean out my pantry and fridge with things I already have and need to use up before they spoil. Wasting food breaks my heart and this chicken pot pie recipe is versatile enough to not let that happen.
Chicken Pot Pie Flavor Variations
Veggie heavy is one of my favorite routes to take with this chicken pot pie recipe. Instead of using chicken, I like to use cooked broccoli or cauliflower from the night before and chop it into smaller pieces.
Another variation I enjoy is giving it some delicious Asian flare. I love to add very finely minced chopped ginger with a couple of dashes of soy sauce, but be sure to omit the salt. Instead of frozen peas and carrots, I love adding leftover bok choy from last nights dinner.
Easy Chicken Pot Pie
Ingredients
- 1 15 oz. Can Cream of Chicken Soup
- 1/4 cup Shredded or Cubed Rotisserie Chicken
- 1/4 cup Frozen Peas and Carrots Blend
- 3 Crescent Roll Doughs
- Salt and Pepper to taste
Instructions
- In a large microwave safe mug, combine cream of chicken soup, cubed chicken, vegetables, salt, and pepper.
- Stir it together and microwave on high for 1 minute.
- Remove from the microwave and layer 3 crescent rolls over the heated filling to make a crust. Use a fork to push down the edge and poke a hole for air to vent out of.
- Microwave on high for 2 minutes until the crust is golden brown.
