Pirates Pantry

Plundering the seven seas for grub worth preserving

Classic Chicken Pot Pie

main-dishbakedcomfort-foodwinteramerican

Prep
25 min
Cook
1 hour 5 min
Total
1 hour 30 min
Servings
6

For the Filling

Use low-sodium soup to balance saltiness—taste before seasoning further

Ingredients

  • 1 lb chicken breast
  • 1 can low-sodium cream of chicken soup
  • 1 bag frozen mixed vegetables (12-16 oz)
  • 2 medium potatoes, peeled and cubed

Instructions

  1. Cook chicken breasts in boiling water or pan-sear until fully cooked; slice or shred.
  2. Boil cubed potatoes until fork-tender, about 10–12 minutes; drain.
  3. Heat mixed vegetables briefly until thawed and warm.
  4. In a large bowl, combine cooked chicken, potatoes, vegetables, and cream of chicken soup. Stir until evenly coated.

Prep: 20 min • Cook: 20 min • Wait: No time

Assembly & Baking

Ingredients

  • 1 set pie crust (top and bottom, or just top depending on preference)

Instructions

  1. Preheat oven according to pie crust package instructions (typically 375–400°F).
  2. Line a pie dish with bottom crust if using.
  3. Spoon filling into crust and spread evenly.
  4. Cover with top crust; seal edges and cut slits for steam.
  5. Bake according to crust instructions, usually 25–45 minutes, until crust is golden brown and filling is bubbling.
  6. Let rest for 5–10 minutes before serving.

Notes

A hearty, home-port classic with creamy chicken and tender vegetables wrapped in a golden hull—this pot pie is a galley favorite for chilly nights or crew gatherings. Keeps well in the ship’s stores for up to 3 days. For a zestier voyage, add fresh thyme or a splash of white wine to the filling.