Real Recipes From Real Home Cooks ®

easy chicken pot pie

a recipe by
Cindi Marie Bauer
Marshfield, WI

A delicious homemade chicken pot pie.

serves 5 to 6 servings
method Bake

Ingredients For easy chicken pot pie

  • 2
    boneless, skinless, chicken breasts (1 lb. total)
  • 10 oz.
    frozen mixed vegetables
  • 1
    (10-3/4 oz.) can condensed cream of potato soup
  • 1
    (10-1/2 oz.) can condensed cream of chicken soup
  • freshly ground cracked pepper, to season chicken
  • 1/2 tsp.
    poultry seasoning
  • 1
    (15 ounce) pkg. 2-already made pie crusts

How To Make easy chicken pot pie

  • 1
    Cut chicken breasts into bite size chunks. Season chicken with pepper.
  • 2
    Spray the inside of a 12-inch skillet with a non-stick vegetable cooking spray.
  • 3
    Over medium heat in skillet, sauté the chicken until cooked, or until chicken is no longer pink. (I cooked mine for about 7 minutes.)
  • 4
    Once cooked, remove chicken from skillet, and set chicken aside.
  • 5
    In a casserole baking dish, partially cook the mixed vegetables in a microwave. (I used a 2-quart baking dish to do this, plus I added a 1/4 cup of water to it, covered the baking dish, and microwaved the vegetables for 5 minutes in a 900 watt oven on power level 8.)
  • 6
    Once cooked, drain off the water, then and add both cans of soup, the cooked chicken, plus the poultry seasoning into a large bowl; stir to mix everything together.
  • 7
    Preheat oven to 425ºF.
  • 8
    Place one of the pie crusts onto a sheet of wax paper, and sprinkle 1 teaspoon of flour over the crust.
  • 9
    Using your hand, lightly spread the flour over the entire crust.
  • 10
    Place the pie crust, floured side down, inside one 9-inch aluminum pie pan.
  • 11
    Pour the chicken/soup/vegetable mixture over the crust in the pan; spreading the mixture evenly.
  • 12
    Place the remaining crust over the pie; seal and flute the edges. Cut slits on top the pie, to allow steam to escape. (At this point, I place a pie shield over the pie to prevent the crust from getting too dark while baking, plus I also place the pie onto a 14-inch aluminum pizza pan. This helps me to remove the pie from the oven a bit more easily.)
  • 13
    Bake the pie anywhere from 35-50 minutes, or until the pie is golden brown on top.
  • 14
    Once the pie is done baking, I let it set for at least 15 minutes on top of the stove; before cutting and serving the pie.
  • 15
    This recipe yields: 5 to 6 servings.