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Quick and Easy Family Style Chicken Pot Pie

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“I love this because it's chock full of vegetables that my kids will eat, it's inexpensive, it's easy to cook, and it's low in calories. A winner all the way around! :o)”
1hr 15mins

Ingredients Nutrition

  • 1 frozen pie crust
  • 1 refrigerated pie dough
  • 1 (10 ounce) can chicken
  • 1 (10 3/4 ounce) can fat-free cream of chicken soup
  • 1 (10 ounce) bag frozen mixed vegetables
  • 2 tablespoons water


  1. Preheat your oven to 400.
  2. Drain the canned chicken into the sink, and pour it into a bowl.
  3. Gently break large chunks of chicken up into smaller pieces.
  4. Add the cream of chicken soup, water, and frozen vegetables to the chicken in the bowl.
  5. Stir well until completely mixed.
  6. Pour the mixture into the frozen pie crust.
  7. Top with the refrigerated pie crust, sealing the two crusts together around the edges.
  8. Cut a ventilation slit in the top crust. (I get creative and cut a small heart out instead. :o).
  9. Bake in the 400 degree oven for one hour, or until the crust looks light golden brown throughout and well cooked.

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