Deliciously Simple Chicken Pot Pie

“This is my DH's favorite recipe, and I love it because it's so simple to make! This is especially good on a cold night after a long day at work when you want some warm comfort food but don't have the time or energy to put a lot into preparation. **I wasn't happy with the consistency of the filling, so I played around with the recipe a few times. I think I've finally got it just how I like it and have edited the recipe to reflect the changes.**”

Ingredients Nutrition

  • 1 package refrigerated pie crust (top & bottom)
  • 1 (10 ounce) can white meat chicken, drained
  • 1 (10 3/4 ounce) can cream of chicken soup, with herbs
  • 2 (15 ounce) cans mixed vegetables, drained
  • 14 cup milk


  1. Allow pie crusts to sit at room temperature 15-20 minutes.
  2. (Or microwave on defrost 1 min) Preheat oven to 350.
  3. Place bottom pie crust in 8-9" pie pan.
  4. Stir chicken, vegetables and soup until mixed well.
  5. Spread evenly into pie shell.
  6. Cover with top pie crust and flute the edges or pinch together with a fork to connect top and bottom crusts.
  7. Poke small hole in center of top crust and make four 1/2" slits, evenly spaced.
  8. Bake at 350 for 30 minutes or until crust is brown and filling is warmed through
  9. Lower temperature to 325 degrees and bake an additional 15 minutes.

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