Total Time
1hr
Prep 15 mins
Cook 45 mins

I love chicken pot pie, but I couldn't find a recipe that wasn't too complicated. I hit on this tasty, quick version and have never looked back!

Ingredients Nutrition

  • 2 cups cubed cooked chicken
  • 1 cup frozen green pea
  • 1 large potato, peeled and diced
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 1 (15 ounce) can cream of chicken soup (I use Healthy Request)
  • 1 cup chicken broth (I prefer the low sodium version)
  • 18 teaspoon pepper
  • 14 teaspoon salt
  • 2 refrigerated pie crusts

Directions

  1. Arrange one of the piecrusts to line a deep-dish pie pan, or a casserole dish.
  2. In a microwave safe dish, cook the potatoes, carrots and onion for 5 minutes, or until slightly tender.
  3. Drain well.
  4. Whisk together the soup, broth, salt and pepper.
  5. Add the cooked vegetable mixture and chicken.
  6. Stir in the peas.
  7. Pour all into the prepared baking dish.
  8. Cover with the other piecrust, crimping the edges to seal.
  9. Cut two slits into the crust.
  10. Place dish on a cookie sheet.
  11. Bake in a 375 degree oven for 45 minutes.
Most Helpful

4 5

very good and easy, my 6 year old loved helping me make this.

4 5

These are pretty simple pot pie for a biginner - because all are premixed Ü Though i think it has too much liquid, but overall these are great. I use Roxygirl's Basic Pie Crust I (117324). I use 1 chicken breast (steamed it together with carrots and potatoes before dicing) omit the peas and used sliced botton mushroom instead

4 5

I wasn't quite sure how this would turn out, because it seemed that I had too much filling, probably enough to make 2 pot pies. Also, I accidentally left the frozen pie crusts sitting on the counter too long, so they were totally thawed when I was ready to pour in the mixture. Needless to say, I had a mess on my hands! Somehow it still turned out well, and my husband and I enjoyed it.