Growing up, I remember eating chicken pot pies quite often. My parents would either buy the store bought kind or my dad would make some homemade ones. The thought of making homemade chicken pot pies just sounded SO daunting. Alas, though, it is not!
Quick note about this recipe. I use Cream of Chicken soup. Now, there are lots of people out there who don’t like it, and I get that, but I don’t mind it. There is an organic, gluten-free cream of chicken soup that can be used instead. If I am cooking for a gluten-free friend, I always choose this one. It is a little more expensive, which might be some of the reason why I don’t use it all of the time, but I don’t mind buying it if needed.
P.S. If I had more time (or when I become a stay-at-mom in the future), I will probably make my own cream of chicken at home, but life just doesn’t permit that right now.
The thing I love the most about this recipe is how easy the leftovers are…and there are always leftovers between just the two of us. Unlike a normal chicken pot pie, these are mini, single-serving size. We each eat 2-3 and then the rest are leftovers that can be easily stored.