Super-Easy Chicken Pot Pie

Recipe by Chef #1249067
READY IN: 50mins
YIELD: 1 pie


  • 2
    ready-made pie crusts
  • 1
    (10 ounce) can Healthy Request cream of chicken soup
  • 8
    ounces russet potatoes, pre-cooked, cooled, peeled and cubed
  • 1
    cup frozen peas and carrot, thawed
  • 12
    cup frozen cut green beans, thawed
  • 1
    cup chicken breast, cooked and cubed


  • Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
  • Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.