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The easiest Chicken Pot Pie you’ll make…and devour!
Preheat oven to 355 degrees (F).
Roughly chop your chicken breasts, place in a small pot and cover with water. Add a dash of salt and the carrots. Bring to a boil and cook until chicken is done.
While chicken is boiling, in a medium sized pot cook onion until translucent. Add the cream of mushroom soup and the can of water or milk. Cook until bubbly. Add the corn and peas to the soup mixture. Cook until heated through.
When chicken is done, drain the water and add chicken and carrots to soup mixture. It should be very thick.
Place one pie crust in your glass pie pan. Make sure to go over the edges, so the mixture doesn’t spill over.
Pour the chicken/soup mixture into the pie pan. Place the second pie crust over and press the edges together. Poke holes throughout the top.
Bake for 35-40 minutes.
Let sit and cool for 10-15 minutes if you can wait that long to set!
4 Comments
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mykitchenchaos on 4.26.2011
This one looks good! Going to try it and compare to the one I usually make.
Thanks!
julezw20 on 4.21.2011
Does anyone have any experience freezing/reheating this? I was going to try and make for a family member after a funeral and was wondering time, temperature, if they should thaw or not. Thanks!
cindilb on 4.17.2011
Made this last night and it is well worth making again. Very good!
stacyreno on 12.20.2010
Yum! Yum! Yum! Super easy & super good! Everyone had 2nds!