Super-Easy Chicken Pot Pie

"Easy-to-make, tastes like "scratch", chicken pot pie. Use a leftover baked potato and some store-bought rotisserie chicken to make it even faster."
 
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Ready In:
50mins
Ingredients:
6
Yields:
1 pie
Serves:
6
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ingredients

  • 2 ready-made pie crusts
  • 1 (10 ounce) can Healthy Request cream of chicken soup
  • 8 ounces russet potatoes, pre-cooked, cooled, peeled and cubed
  • 1 cup frozen peas and carrot, thawed
  • 12 cup frozen cut green beans, thawed
  • 1 cup chicken breast, cooked and cubed
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directions

  • Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
  • Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.

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Reviews

  1. Instead of the soup I used jarred gravy. My family prefers turkey gravy with the chicken. This is a regular at our house.
     
  2. I loved this. Homemade pot pies are to die for and this one is so simple to make and great on cold or rainy days. Who am I kidding they are great any time :).
     
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