Best 2 Cheater Pot Pie Recipes

When the craving for savory comfort food hits, few dishes can satisfy quite like a hearty pot pie. However, traditional pot pies can be time-consuming to make, requiring hours of simmering and assembly. If you're looking for a quicker and easier way to enjoy this classic dish, look no further than the "cheater pot pie." This innovative recipe takes a shortcut by using pre-made ingredients and clever techniques to create a flavorful and satisfying pot pie in a fraction of the time. From store-bought pie crusts to ready-made fillings, this recipe streamlines the process without compromising on taste. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure to discover the best cheater pot pie recipe that will leave you craving more.

Here are our top 2 tried and tested recipes!

CHEATER'S CHICKEN POT PIE

Cheater's Chicken Pot Pie image

A pot pie that will please people who love an easy recipe and a tasty hot and hearty meal. I invented this using things I had in the house on a night I just didn't feel like going to the super market. Its also a good way to use up leftovers from a holiday dinner. The best part of this recipe is there isn't a pie crust in site! As always, it's all about taste so don't be afraid to experiment. Note: If you know how to make mashed potatoes its pretty difficult to mess this up, you can even use instant if you have them around. You don't have to follow portion sizes allotted below either, just make as much or as little will fit in the dish of your choosing. You can also use uncooked chicken, just pan brown it on medium heat (it will cook fast because of the small pieces) and add as specified.

Provided by Orfe_The_Obstinant

Categories Savory Pies

Time 50m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 9

Ingredients

6 potatoes, large pealed and cubed -OR-
3 cups already made mashed potatoes
1 1/2 cups frozen peas and carrots (or leftover veg from dinner)
1 1/2 cups chopped cooked chicken or 1 1/2 cups turkey
2 (12 ounce) cans cream of chicken soup (or whatever the regular size is)
butter, as needed
sour cream or plain yogurt
salt
pepper

Steps:

Peel and cube potatoes and set to boil in slightly salted water to make mashed potatoes.
Take leftover chicken or turkey and cut into 1" cubes, add to casserole dish.
Measure out veggies, frozen or fresh and mix in with chicken/turkey.
Add 1.5 cans of cream of chicken soup. I used whatever it took to coat the chicken and veggies. This is the stage I season at so add what you think would taste good ;) If it seems too thick you can add a little water or milk, but remember that heating it will also make it thinner.
When potatoes are soft and water is slightly cloudy remove from heat and drain. Mash the potatoes with a mixer or by hand, adding butter or plain yogurt and the remaining cream of chicken soup. If potatoes are too stiff, add milk, but you don't want them to be runny. You will also want to salt and pepper to taste.
Pour mashed potatoes over the chicken and veggie mix. I usually top it with a couple shakes of paprika for color.
Bake covered at 450 for 30 minutes or until the filling starts to bubble up around the mashed potatoes.
Remove from oven and let set for at least 5 minutes, the inside of that potpie will be like molten lava!
Enjoy! Makes great next day lunch.

Nutrition Facts : Calories 321.8, Fat 7.4, SaturatedFat 2.1, Cholesterol 28.1, Sodium 845, Carbohydrate 50.7, Fiber 5.6, Sugar 2.9, Protein 14.2

SOUTHWESTERN POT PIE

Southwestern Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons unsalted butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons all-purpose flour
One 10-ounce bag (about 2 cups) frozen chopped onion and pepper mix
One 15-ounce can black beans, drained and rinsed
1 chipotle in adobo sauce (from a 7-ounce can), chopped, plus 1 tablespoon adobo sauce
1 cup frozen corn kernels
One 4.5-ounce can green chiles
2 cups chicken stock
1 small rotisserie chicken, meat shredded (about 2 1/2 cups), bones and skin discarded
One 16.3-ounce can flaky refrigerator biscuits, each biscuit peeled in half along the middle layer
1/2 cup crema or sour cream
1/4 cup fresh cilantro leaves
Thinly sliced Fresno chile and lime wedges, for serving

Steps:

Preheat the oven to 350 degrees F.
Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

Tips

Use a variety of vegetables. This will give your pot pie a more complex flavor and texture. Some good options include carrots, celery, onions, peas, and corn.
Don't overcook the vegetables. You want them to be tender, but not mushy.
Use a good quality stock or broth. This will make a big difference in the flavor of your pot pie.
Season your pot pie well. Use salt, pepper, and other herbs and spices to taste.
Don't be afraid to get creative. You can add other ingredients to your pot pie, such as cooked chicken or beef, sausage, or even seafood.
Serve your pot pie with a side of mashed potatoes or biscuits.

Conclusion

Cheater pot pie is a quick and easy way to enjoy a classic comfort food. It's perfect for a weeknight meal or a casual get-together. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying pot pie on the table.