Super Fast & Easy Chicken Pot Pie

Recipe by Jacque Jacques
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
    (2 3/4 ounce) can French-fried onions
  • 2
    (10 3/4 ounce) cans cream of chicken soup (undiluted)
  • 14
    teaspoon salt
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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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