This Chicken Pot Pie recipe post is sponsored by Maille. All opinions are my own.
This 5 Ingredient Chicken Pot Pie recipe is ideal to enjoy as a weeknight dinner!
The beauty of this meal is that it’s super easy, with only 5 easy-to-find ingredients, making it ideal and a great dinner idea for your last-minute or weekday meal planning needs.
One of my most used favorites for adding flavor to savory dishes is Maille Dijon Originale Mustard. A creamy, robust dijon that enhances your dishes from soups and stews to appetizers and marinades.
When added to simple ingredients, Maille Dijon Originale Mustard takes your meal from not bad to moreish and amazing!
Just as with any regional cuisine, there is always going to be a long list of variations of one recipe. This time I’ve taken a southern favorite from my neck of the woods here in Georgia, and amped it up with the addition of Dijon, and voila, my variation is a family favorite!
Chicken pot pie is a classic, and here in the south, it’s more of a staple meal.
Typically though, chicken pot pie recipes can take a lengthy list and is more of a weekend meal, but with my recipe hacks, all you need is 5 easy to find ingredients to whip up a southern classic recipe.
Don’t be shy about sticking to the ingredients listed, feel free to make this your own by the addition of your favorite vegetables. Want it creamy? No problem. You can easily substitute the broth for the cream of mushroom, chicken, or asparagus soup and a splash of milk, or just add in a splash to the broth for a light creamy sauce.
If you open up my pantry, amongst the many spices and staple ingredients, sits my go-to favorite, Maille Dijon Originale Mustard. You can easily spruce up any dish with a simple dollop or two, making all the difference from boring to yum.
To find my favorite Maille Dijon Originale Mustard and other Maille products, you can order them here, or look for Maille in your local grocery store.
Join the Maille Facebook Group, the My Maille Community, it’s one of the most successful Food Groups you’ll find on Facebook, with more than 60,000 members. Joining is a fun way to discover new recipes and make new friends.
If you want to have a chance at the Maille Mustard Collection Giveaway, now’s your chance! Simply follow the link below to fill in the form for your chance to win some amazing goodies from Maille.Maille Mustard Collection Giveaway
What you’ll need:
- Rotisserie Chicken
- Maille Dijon Originale Mustard
- Pie Pastry Sheet
- Chicken Broth
- Forzen Mixed Vegetables
How to Make Southern Pot Pie:
- Preheat the oven to 375°F and decide what size skillet or pie dish(es) you want to use.
- Shred the rotisserie chicken until you have about 3 cups. Place in a bowl along with the frozen mixed vegetables, the Maille Dijon Originale Mustard, and chicken broth.
- Roll out pie pastry on a lightly floured surface until it’s about 1 inch larger than your skillet or pie dish.
- Place the chicken mixture into the skillet or pie dish.
- Top with rolled out pastry sheet, brush with an egg wash, and cut slits into pastry to allow the pie to steam.
- Bake the southern chicken pot pies in the oven for about 25 minutes, until the pastry is golden. The timing depends on how hot your oven runs, so check starting at 20 minutes and add time if needed.
Other tasty easy to make recipes:
- Veggie Portabello Mushroom Burger
- Prosciutto, Dijon, and Mushroom Galette
- 5 minute Dijon Spread Appetizer
Make This 5 Ingredient Southern Chicken Pot Pie:
- 3 - 4 cups (1 whole chicken) rotisserie chicken
- 1 - 16 ounce frozen mixed vegetables
- 2 teaspoons Maille Dijon Originale Mustard
- 1 cup chicken broth
- 1 pie pastry sheet
- Preheat the oven to 375°F.
- Shred the whole rotisserie chicken, about 3 cups depending on the size of the bird.
- In a large bowl, mix together the shredded chicken, frozen mixed vegetables, Maille Dijon Originale Mustard, and chicken broth. Set aside.
- On a lightly floured surface, roll out the pastry sheet to be about 1 inch larger than the skillet or pie dish you're baking in.
- Put the chicken mixture into the skillet(s) or pie dish that you're baking in, top with the pastry sheet, tucking the pastry into the edges, and crimp the edges to seal, and brush with an egg wash (1 egg whisked with a splash of water). Cut a few slits into the top of the pastry.
- Bake in the preheated oven for about 25 - 30 minutes or until the pastry is just golden (ovens vary, so start checking at 20 minutes and add 5 minutes at a time until the desired doneness is reached).
- Carefully remove from oven and serve.
You can substitute the pie pastry with puff pastry if desired, simply roll out and bake per the instructions above.
You can use any mixed vegetables you'd like, frozen or fresh. The amount diced should equal about 2 cups.
You can make 1 large 8 - 9-inch dish or make the pot pies personal size. With this recipe, I was able to make 2 - 6 1/2-inch personal pot pies, plus 1 large 9-inch pot pie in my cast iron skillets that went straight from the oven to table.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 61mgSodium: 356mgCarbohydrates: 23gFiber: 4gSugar: 8gProtein: 17g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.