“I love chicken pot pie, but I couldn't find a recipe that wasn't too complicated. I hit on this tasty, quick version and have never looked back!”
READY IN:
1hr
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 2 cups cubed cooked chicken
  • 1 cup frozen green pea
  • 1 large potato, peeled and diced
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 1 (15 ounce) can cream of chicken soup (I use Healthy Request)
  • 1 cup chicken broth (I prefer the low sodium version)
  • 18 teaspoon pepper
  • 14 teaspoon salt
  • 2 refrigerated pie crusts

Directions

  1. Arrange one of the piecrusts to line a deep-dish pie pan, or a casserole dish.
  2. In a microwave safe dish, cook the potatoes, carrots and onion for 5 minutes, or until slightly tender.
  3. Drain well.
  4. Whisk together the soup, broth, salt and pepper.
  5. Add the cooked vegetable mixture and chicken.
  6. Stir in the peas.
  7. Pour all into the prepared baking dish.
  8. Cover with the other piecrust, crimping the edges to seal.
  9. Cut two slits into the crust.
  10. Place dish on a cookie sheet.
  11. Bake in a 375 degree oven for 45 minutes.

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