“easy chicken pot pie, few ingredients and short prep time”
READY IN:
1hr 10mins
SERVES:
3-4
YIELD:
1 chicken pot pie
UNITS:
US

Ingredients Nutrition

  • 2 pie crusts
  • 1 (8 ounce) can Veg-All
  • 12 cup milk
  • 2 (8 ounce) cans cream of potato soup
  • 16 ounces chicken

Directions

  1. Lay pie crusts out of refrigerator while you mix the filling.
  2. Preheat oven to 400.
  3. Mix together in bowl: 1 can Veg-All (drained), 1/2 cup milk, 2 cans of Cream of Potato Soup, 1 large can of chicken and salt and pepper to taste.
  4. Unroll one pie crust and lay down in a 9x9 pan. Push corners down to make a flat bottom.
  5. Pour mixture into pie crust.
  6. Unroll second pie crust and cover mixture. Tuck over bottom crust on the edges of the pan.
  7. Use a knife to cut a few slices in the top of the chicken pot pie while cooking.
  8. Place in oven on top rack and cook for one hour. Take out and enjoy! Few ingredients, short prep time and delicious!

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