Better than Homemade Chicken Pot Pie

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Total Time
10 mins
25 mins

This recipe is so easy and SO delicious, it's hard to believe the ingredients are all either pre-made or canned.

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  • 1 (12 1/2 ounce) can white chicken meat, drained
  • 1 (10 1/2 ounce) can cream of chicken soup (reduced fat)
  • 1 (29 ounce) canveg-all homestyle large-cut vegetables, drained
  • 1 (15 ounce) package refrigerated pie crusts (2 crusts)
  • 1 12 teaspoons dried celery flakes (can sub 1/2 tsp. dried parsley if you must)
  • salt and pepper


  1. Preheat oven to 425.
  2. Place one of the room temperature pie crusts in a glass pie pan, pressing to bottom and sides of the pan.
  3. Combine chicken, veggies, soup, celery flakes and salt and pepper to taste.
  4. Pour into pie crust.
  5. Top with the second pie crust, turning under edges, crimping, and puncture top crust with a knife about 4 times.
  6. Bake for 25-30 minutes.
Most Helpful

5 5

Tried it last night and it was a HUGE success. Very easy, fast and delicious.

5 5

Perfection! My husband and I could have eaten the whole pie tonight. It is that good! I added lots of fresh ground black pepper in the mix and used cream of celery- reduced fat, and took Trisha's advice and used 1/2 of the water from the vegetables. Thank you LorenLou for a very easy and excellent classic dish!

5 5

Yum!! We had this for supper tonight and really enjoyed it. I did add about half of the juice from the vegetables to the mixture, as I like it not quite so dry and I also used cream of celery soup and fresh cooked chicken. Thanks for sharing this great recipe.