Easiest Chicken Pot Pie

"This is so easy you really won't believe it. I made it for my boyfriend and he thought I'd worked all day on it. HA HA."
photo by AnnieLynne photo by AnnieLynne
photo by AnnieLynne
photo by Joysfood4 photo by Joysfood4
photo by DJ_Rockout photo by DJ_Rockout
photo by DJ_Rockout photo by DJ_Rockout
photo by Creation In Hope photo by Creation In Hope
Ready In:
1hr 15mins
1 1/2 9inch round baking dishes


  • 2 cups cooked chicken, cut into bite sized chunks
  • 2 (10 1/2 ounce) cans cream of potato soup
  • 2 (16 ounce) bag frozen mixed vegetables or (15 ounce) cans Veg-All
  • 2 pie crusts (top and bottom)
  • salt and pepper


  • Mix soup, chicken, vegetables and seasoning.
  • Put bottom pie crust in 9 inch baking dish.
  • Add the mixture.
  • Top with top pie crust and pinch.
  • Bake at 375° for 45-60 minutes until heated through.
  • (You will probably have leftover mixture -- I usually make an extra crust and make a mini-pot pie in a large ramekin.).

Questions & Replies

  1. Has anybody tried making this in a deep dish casserole dish so it all fits. Also has anybody ever made it with no bottom crust.?
  2. Isn't it just a chicken or meat pie with two crusts. I thought the point of being a chicken pot pie was that it only had a crust on top.


  1. Loved it! Anything that is that easy to make and tastes that good gets 5 stars from me! I made this to take to my Grandmother's for a pre-Valentine's Day dinner, so I felt the need to make it a little more festive! I used a small heart-shaped cookie cutter to cut 2 hearts in the top crust (one on each side). I placed the cut-up crust on top of the pie and then put the cut out hearts on the crust as extra decoration. I brushed the top with an egg white to brown the pie. Turned out beautifully! Thanks for the recipe! Will make again soon! UPDATE: This recipe made it into my Book #235514 cookbook! Thanks, again, Anchor Girl!
  2. Loved thsi. I used 2 layers of puff pastry and it was delicious!
  3. YUMMY! Great comfort food! I used frozen pie crust from trader joes, frozen peas & carrots. Next time I will add green beans. I cooked the chicken with a little olive oil and salt & pepper. Very easy to make! I'll be making this again and again!
  4. I followed the other reviewer's lead & nuked frozen veggies,drained them, added my thawed chicken (which I had frozen from a leftover dinner), 1 can of reduced fat Cream of Chicken soup and a 1/4 of soupcan water, stirred it all up & nuked it for 4 mins, transferred to 2 qt caserole...Topped w/whack-a-can Croissant dough for topcrust. Baked for 15 min.@375. I had unexpected kids at dinnertime and all 8 kids (2-11 y.o.) DEVOURED this. THANK YOU THANK YOU!!! I needed something quick & edible & I got a meal to add to our monthly menu!
  5. Terrific recipe! Used a Costco rotisserie chicken and Costco frozen organic veggies, added 3/4 soup can of milk to the 2 cans of cream of potato soup to thin a bit. Added an additional third cup of chicken as DH and DS both like alot of meat. Will make often! Thanks anchor girl!


  1. 1 can of potato soup and frozen peas n carrots. Bake bottom crust for 10 minutes before adding the mixture.
  2. Cooked chicken breast on top of the stove over med-low heat using 1 tablespoon of olive oil, added 1/2 cup light sour cream, added 1/2 cup of heavy whipping cream.


Hello recipezaar chefs... I don't post many recipes because I really don't cook too often! (gasp) but when I do, I like it to be something 100% worth my time. I'm single and cook for myself about twice a week. Other than that, I'm probably on the front porch with a glass of wine and a crossword. :) I can only aspire to have a repertoire of wonderful recipes in my book as time goes by. Recipezaar rocks.
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