“An easy-to-make, delicious pot pie! I made mine in individual serving-size large ramekins (about the same size as the ones used for pot pie at Bob Evans), but you can use a regular-size deep-dish pie plate, if you'd prefer.”
4 Pot pies

Ingredients Nutrition

  • 2 large boneless chicken breasts, fully cooked (or use a rotisserie chicken)
  • 2 cups chicken broth
  • 2 (10 1/2 ounce) cans cream of chicken soup (or a combination) or 2 (10 1/2 ounce) cans cream of celery soup (or a combination) or 2 (10 1/2 ounce) cans cream of mushroom soup (or a combination)
  • 1 (16 ounce) can peas and carrots
  • 12 teaspoon poultry seasoning
  • 1 teaspoon fresh ground black pepper
  • 12 teaspoon salt
  • 4 tablespoons cornstarch
  • 1 (14 1/8 ounce) package refrigerated pie crusts


  1. Preheat oven to 425 degrees. Cook the chicken and let cool. Cut into bite-size chunks and set aside. Mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. Divide filling evenly among ramekins. Roll crusts out into rounds cut about an inch larger than the rim of the ramekin. Place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. Bake on a cookie sheet for about 30 minutes or until crust is golden brown. Cool slightly before serving.

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