Super Simple Chicken Pot Pie

Total Time
Prep 10 mins
Cook 35 mins

This quick fix meal is a cinch to throw together after work!! My boys (3&5) love it!!

Ingredients Nutrition

  • 1 (15 ounce) package refrigerated pie crusts, at room temp
  • 2 (5 ounce) cans chicken breasts, rinsed and drained
  • 2 cups frozen peas and carrots, thawed
  • 1 (18 1/2 ounce) cancampbell's ready to serve cream of potato soup


  1. Unroll bottom pie crust onto bottom and up sides of 9" square baking dish.
  2. Mix chicken, vegetables, and soup together in large bowl.
  3. Pour into crust.
  4. Top with remaining pie crust.
  5. Seal edges and flute top.
  6. Bake at 450 for 35-45 minutes or until golden.
  7. Let sit 5 minutes before serving.


Most Helpful

I also make this but with a few variations. I use left over chicken and add a large can of veg-all. I also mix one can of cream of chicken soup with the potato soup. We love it.

MsBobby July 29, 2008

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