Super Easy Chicken Pot Pie

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This is my easy recipe for chicken or turkey pot pie. It’s one of the recipes we use on a regular basis in our house, but it is not one that fits the gradual lifestyle changes that I have been making. I am working on ideas to make this more healthy and natural. The trick is how do I keep it fairly simple. I’ll be sure to share if I find success. In the meantime, this is a yummy recipe that is nice to have from time to time.

Chicken Pot Pie


  • 2 purchased pie crusts
  • 2 cans of cream of chicken soup
  • 2 cans of Veg-All or other mixed vegetables, drained (frozen works, too)
  • 1 to 2 cups of cooked chicken or turkey

Purchased pie crust options
Pie crusts come either in the pan or rolled up without a pan. They usually come in packs of two.  Here are 3 ways you can handle it.

      • You can get the deep dish pan version and take one of the crusts out of the pan and use it as top crust.
      • Use the rolled crust and place one crust in the bottom of your own pie plate and the other on top
      • Buy a package each of the deep dish crusts and the rolled crusts, double the above ingredients and make 2 pies. They freeze well.

Layer one can of soup, one can of vegetables, and half of chicken in the bottom crust. Repeat with the rest of the ingredients. They will mound pretty high.

Put top crust in position and pinch the edges closed. Slice top of crust or pierce with a fork several times. Bake at 375 degrees for approximately 30 minutes or until crust is golden brown.

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