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    You are in: Home / Recipes / My Easy Chicken Pot Pie Recipe
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    My Easy Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    Color Guard Mom's Note:

    I threw this recipe together when we lived in a colder climate. It is VERY easy on a night you really don't have time to mess with details. Great on a cold fall or winter evening.

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    Units: US | Metric

    • 2 ready-made pie crusts
    • 2 (10 1/2 ounce) cans cream of chicken soup
    • 10 1/2 ounces soup can water
    • 2 cups frozen mixed vegetables
    • 1 (16 ounce) can new potatoes, drained and diced (use as much as you desire)
    • salt and pepper
    • 2 -3 pieces cooked chicken, diced


    1. 1
      In skillet reheat chicken pieces with soup and water.
    2. 2
      Once smooth, add in veggies that have been heated in microwave for 3 minutes (or so), add potatoes and salt and pepper. Simmer on low, stirring frequently, and covered, for 1 to 2 hours (if want chicken to absorb sauce and flavors).
    3. 3
      After simmering, put in the prepared pie crust, top with the other crust and bake at 425 for 10 minutes and then 350 until crust is golden brown.
    4. 4
      Use any remaining soup mixture for gravy, if needed.

    Ratings & Reviews:

    • on February 18, 2010


      Wonderful! I added an extra can of soup to this. I made this late last night so we could have it for lunch today, had to sample it when it came out of the oven - I will just say my son and I enjoyed this as a snack last night. I ended up making my own crust. We loved this. Made for the Potluck tag game.

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    • on November 04, 2008


      This was good! Though I must say that I did not simmer for as long as stated -- I just warmed it all up, threw it together and baked it. Used leftover rotisserie chicken and some frozen veggies. Left out the potatoes because I didn't have any (but would have been good). The only thing I would change would be to not add quite so much water -- ended up just a little wet... Will make again!

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    • on September 18, 2008


      Good and easy to make. I followed the recipe except I used canned veggies instead of frozen as I am not a huge fan of frozen veggies. We thought it could have used a bit more spices. I used chicken that I had in my freezer so this made for a quick dinner to put together. Made for Fall PAC 2008.

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    Nutritional Facts for My Easy Chicken Pot Pie

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 411.3
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 3.7 g
    Cholesterol 7.9 mg
    Sodium 963.7 mg
    Total Carbohydrate 51.3 g
    Dietary Fiber 5.1 g
    Sugars 1.1 g
    Protein 8.2 g

    The following items or measurements are not included:

    cooked chicken

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