Easy as Chicken Pot Pie

Easy as Chicken Pot Pie

Chicken pot pie is a family favorite in our home.

When I first made this, I thought it would be a lot of work. But using a prepared pie crust, frozen veggies and a can of soup, along with some chunks of chicken, this chicken pot pie can be made and served on the table for your family in about an hour.

If you are looking for more one dish recipes, why not try one of these?

Printable recipe is available at the bottom of this post.

Easy as Chicken Pot Pie

What you will need:

  • 1 box of prepared pie crust (top and bottom shells)
  • 2 boneless, skinless chicken breasts; cubed
  • 1 1/2 cups frozen mixed vegetables *I use corn, peas, carrots and green beans*
  • 1 medium onion; chopped
  • 1 can of your favorite Cream of Chicken Soup
  • 1/2 cup milk
  • 1/4 tsp. each salt & pepper
  • 1/2 tsp. dried Thyme 

How to assemble:

Preheat oven to 350 degrees

Place one of the pie shells into a pie plate and press firmly into plate. You can dock the bottom with a fork if you like.

In a large skillet, brown the chicken with the salt and pepper.

Add onion and frozen vegetables. Let them cook down a bit – about 3 minutes or so.

Sprinkle the dried Thyme over the mixture and then add your can of soup and milk.

Continue cooking for an additional 5 minutes, or until mixture is hot.

Pour your chicken mixture into your pie plate and add the second piece of pie crust on top.

Roll the edges inwards to seal the shells together

Cut a few slits into the top to allow for venting

Bake in the oven until the pie crust is golden brown. Approx. 45 minutes

Let stand for a few minutes and serve.

Easy as Chicken Pot Pie
Serves 8
A delicious flaky crust, filled to the brim with carrots, peas and onions. Succulent chunks of chicken and a gravy that is oh so savory
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 box of frozen pie crust (top and bottom shells)
  2. 2 boneless, skinless chicken breasts; cubed
  3. 1 1/2 cups frozen mixed vegetables *I use corn, peas, carrots and beans*
  4. 1 medium onion; chopped
  5. 1 can of your favorite Cream of Chicken Soup
  6. 1/2 cup milk
  7. 1/4 tsp. each salt & pepper
  8. 1/2 tsp. dried Thyme
Instructions
  1. Pre heat oven to 350 degrees
  2. Place one of the pie shells into a pie plate and press firmly into plate. You can dock the bottom with a fork if you like.
  3. In a large skillet, brown the chicken with the salt and pepper.
  4. Add onion and frozen vegetables. Let them cook down a bit - about 3 minutes or so.
  5. Sprinkle the dried Thyme over the mixture and then add your can of soup and milk.
  6. Continue cooking for an additional 5 minutes, or until mixture is hot.
  7. Pour your chicken mixture into your pie plate and add the second piece of pie crust on top.
  8. Roll the edges inwards to seal the shells together
  9. Cut a few slits into the top to allow for venting
  10. Bake in the oven until the pie crust is golden brown. Approx. 45 minutes
  11. Let stand for a few minutes and serve.
Notes
  1. Tip: You could make this filling the night before for an even easier dinner
  2. Or you could use precooked chicken and heat everything through in a pan.
Adapted from alishaenid.com
Adapted from alishaenid.com
TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel http://totsfamily.com/
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13 Comments

  1. Lynsey

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