Super Fast & Easy Chicken Pot Pie

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“It's so easy, fast and tastes like you spent hours cooking it!”
1hr 15mins

Ingredients Nutrition

  • 2 (9 inch) deep dish pie shells
  • 3 chicken breasts (or canned chicken can be used)
  • 1 cup canned carrot
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 (2 3/4 ounce) can French-fried onions
  • 2 (10 3/4 ounce) cans cream of chicken soup (undiluted)
  • 14 teaspoon salt


  1. Preheat oven to 375°F.
  2. Prick bottom of 1 pie shell all over with fork.
  3. Bake, uncovered, for 10 minutes.
  4. Set second pie shell aside to thaw a bit.
  5. Combine chicken, vegetables, onions, soup and salt.
  6. Fill bottom of the partially baked pie shell with mixture.
  7. You will have to mound it up--but don't worry it doesn't get real runny.
  8. Place second pie shell on top.
  9. Prick with fork 6 times.
  10. Set on foil covered oven rack or pan to catch any spills.
  11. Bake, for approx 1 hour.
  12. Enjoy!

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