STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Auntie Em's Easy Chicken Pot Pie

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From The Best of the Best from America Cookbook by Gwen McKee & Barbara Mosely, c. 2008. A chicken pot pie you can make without deboning a chicken and peeling vegetables. Easy & tasty! I have make with 1 can of cream of chicken and 1 can cream of mushroom - I use whatever soups I have in the pantry.”
READY IN:
1hr 5mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 2 (9 inch) frozen deep dish pie shells
  • 1 (10 ounce) can chunk chicken, drained
  • 1 (15 ounce) can mixed vegetables, drained
  • 1 (2 7/8 ounce) can French fried onion rings
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 14 teaspoon salt

Directions

  1. Prick bottom of pie shell all over with fork. Bake, uncovered, at 375* for 10 minutes.
  2. Combine chicken, vegetables, onion rings, soup, and salt. Fill bottom pie shell with mixture. Place second pie shell on top. Prick with fork in 6 places. Set on a foil-covered oven rack to catch spills.
  3. Bake uncovered at 375* for 40 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: