Super Fast & Easy Chicken Pot Pie
photo by missi426
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 (9 inch) deep dish pie shells
- 3 chicken breasts (or canned chicken can be used)
- 1 cup canned carrot
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (2 3/4 ounce) can French-fried onions
- 2 (10 3/4 ounce) cans cream of chicken soup (undiluted)
- 1⁄4 teaspoon salt
directions
- Preheat oven to 375°F.
- Prick bottom of 1 pie shell all over with fork.
- Bake, uncovered, for 10 minutes.
- Set second pie shell aside to thaw a bit.
- Combine chicken, vegetables, onions, soup and salt.
- Fill bottom of the partially baked pie shell with mixture.
- You will have to mound it up--but don't worry it doesn't get real runny.
- Place second pie shell on top.
- Prick with fork 6 times.
- Set on foil covered oven rack or pan to catch any spills.
- Bake, for approx 1 hour.
- Enjoy!
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Reviews
-
This was tasty and I was intrigued by the french-fried onions, so I gave it a try with a few substitutions based on what I had. I cooked up my chicken breasts with poultry seasoning, used fresh carrots and celery, and frozen green beans (we prefer over peas). Used one can cream of chicken and one can cream of potato. No need for salt, as the saltiness of the soups and onions was plenty for us. Would recommend cooking a bit longer if you use fresh carrots, as mine were a little crisp, but we did enjoy the variety of textures with the fresh veggies. Thanks a bunch for this keeper!
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Tweaks
-
This was tasty and I was intrigued by the french-fried onions, so I gave it a try with a few substitutions based on what I had. I cooked up my chicken breasts with poultry seasoning, used fresh carrots and celery, and frozen green beans (we prefer over peas). Used one can cream of chicken and one can cream of potato. No need for salt, as the saltiness of the soups and onions was plenty for us. Would recommend cooking a bit longer if you use fresh carrots, as mine were a little crisp, but we did enjoy the variety of textures with the fresh veggies. Thanks a bunch for this keeper!
RECIPE SUBMITTED BY
Jacque Jacques
Kearneysville, 0