Chicken Pot Pie
Chicken and vegetables in a creamy sauce under a golden crust, for about $2.56 a serving — the definition of comfort food and, at 60 minutes, still manageable on a weeknight if you start it early. Refrigerated pie crusts do the hard part, and the filling comes together in one skillet from chicken, onion, cream of chicken soup, milk, and a bag of frozen vegetables. The ten-minute rest before slicing is what keeps the filling from running out onto the plate. It is a good dinner for a cold night, a sick day, and honestly for anyone who needs a win.
60 min
4
$10.23
$2.56
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Preheat the oven to 400°F. Line a pie dish with one crust.
- 2Sauté the diced chicken and onion 6–7 minutes until the chicken is cooked through.
- 3Stir in the soup, milk, and frozen vegetables; simmer 3 minutes.
- 4Pour the filling into the crust, top with the second crust, crimp the edges, and cut vents.
- 5Bake 30–35 minutes until deep golden; rest 10 minutes before slicing.
Tips & swaps
- Rotisserie chicken is the shortcut; skip the sauté step and just warm the filling.
- A sheet of puff pastry on top bakes faster and looks impressive.
- Add frozen peas or corn to the mix if your vegetable bag is mostly carrots.
- Make it in a baking dish instead of a pie plate for easier serving.
Related recipes
Put Chicken Pot Pie into your week
Add it to a plan built around this week's Aldi deals, or browse all 50 cheap dinner ideas and pick the rest of the week yourself.
Not affiliated with or endorsed by ALDI Inc.