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Super Fast Chicken Pot Pie

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“Start with cooked chicken, throw in a few easy ingredients, and speed a delicious meal to the table. I found this recipe in a newspaper article.”
READY IN:
40mins
SERVES:
4-6
YIELD:
1 pot pie
UNITS:
Metric

Ingredients Nutrition

  • 2 large chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1 deboned deli chicken
  • 425.24 g jar alfredo sauce
  • 453.59 g frozen mixed vegetables (peas, carrots, green beans, corn)
  • 29.58 ml chopped pimiento or 29.58 ml red peppers
  • 0.25 ml dried thyme
  • salt & pepper
  • 2 crusts from 1 package refrigerated pie crusts

Directions

  1. Preheat oven to 375 degrees.
  2. Chop chicken.
  3. Empty bag of frozen veggies into a microwave safe bowl. Defrost in microwave. Drain any liquid.
  4. Add everything except the pie crusts. Stir.
  5. Spray a deep dish glass pie pan with cooking spray.
  6. Line the pie pan with one crust. Press lightly to mold to pan.
  7. Fill with chicken, vegetable, & sauce mixture.
  8. Top with remaining crust. Press lightly. Crinp edges of the crusts. Cut a few slits in top of pot pie.
  9. Bake for 25-30 minutes until golden brown.
  10. Let sit 5-10 minutes before slicing into wedges.

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