Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

This is the semi home made version of a chicken pot pie, very quick and simple, we love it. When buying the pie crust you want to buy the ones in the can that you place in a pie pan.

Ingredients Nutrition

  • 2 refrigerated pie crusts
  • 19 ounces cream of mushroom soup
  • 2 cups diced chicken
  • 2 cups frozen mixed vegetables
  • 12 teaspoon thyme

Directions

  1. Line a 9 inch pie pan with one crust.
  2. Fill with cream of mushroom soup, chicken, veggies and thyme, mix a little being careful not to damage the crust on bottom.
  3. Cover with the other crust, fold edges over and crimp to seal.
  4. Make 4 slits in the center to vent and bake uncovered in a 350 degree oven for 75 to 90 minutes or until the crust is golden and the filling is hot.

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