Editors' Pick

Souper Easy Chicken Pot Pie

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“This of my version of the ultimate easy and cheater chicken pot pie. We make this on nights when the family is all going a different direction but we want some comfort food! It comes together really quickly and uses every day ingredients. When I have the time I make my own crust and I sometimes use different vegetables. I have even used frozen stew veggies that I thawed before cooking! Sometimes I used canned chicken! You can make it as easy or complicated as you want!”
READY IN:
45mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 2 prepared pie crusts
  • 1 cup chicken, cooked and chopped
  • 2 (15 ounce) cans mixed vegetables (I use Veg All as I like the addition of potatoes)
  • 1 (10 3/4 ounce) can condensed cream of chicken soup

Directions

  1. Line pie plate with 1 crust.
  2. Mix together the chicken, vegetables and soup. Pour into pie plate.
  3. Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
  4. Poke or cut a few lines in the crust to release steam.
  5. Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.

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