Lazy Chicken Pot Pie

Lazy Chicken Pot Pie Recipe

No Photo

Have you made this?

 Share your own photo!

Maureen Martin


I modified a recipe I got from my sweetie's mother to come up with this "lazy" chicken pot pie. Easily keep all the ingredients on hand in your pantry (except the pie crust which can live in the freezer for extended periods) so you can make it whenever you need some comfort food. It takes an hour to cook, but the prep time is minimal and the result is pretty darn good!

Also, if the zombie apocalypse comes, you can skip the crust and just heat everything else together in a pot over a flame of burning zombie parts (or eat cold if desperate since everything is already cooked). ;-D


☆☆☆☆☆ 0 votes

15 Min
1 Hr


  • 1
    4 oz. can mushroom bits
  • 1/4 c
    dried minced onion bits
  • 1
    12.5 oz. can cooked chicken
  • 1
    14.5 oz can cut green beans
  • 2
    15 oz. cans mixed vegetables
  • 1
    10.5 oz. can cream of chicken soup
  • 2 tsp
    ground dried rosemary, poultry seasoning, or savory
  • 2 Tbsp
    dried parsley flakes (optional)
  • to taste
    ground black pepper
  • 1 pkg
    2-crust refrigerator pie dough, ready to use

How to Make Lazy Chicken Pot Pie


  1. NOTE: I don't add salt to this recipe because most of the ingredients are canned. Adjust to your tastes accordingly.

    Open and drain mushrooms, using juice to reconstitute dried onions. (See notes in step #13 for reconstitution instructions if desired.)
  2. Remove pie crust from refrigerator/freezer and allow to come to room temperature by step 8.

    (I have been known to microwave my crusts when I forgot to do this part. Just be careful not to "cook" them. See notes in step #13 for detailed instructions.)
  3. Preheat oven to 425° F.
  4. Open and drain remaining cans (except the soup which should NOT be drained), discarding juice. *(see note in step #14)
  5. Dump all vegetables into microwave safe bowl. Chop chicken and add to bowl.
  6. Add rosemary (or other herbs), parsley, black pepper, and re-constituted onion bits and combine gently until thoroughly mixed.
  7. Lightly cover bowl and microwave filling until nicely warmed (or even hot) throughout (about 8 minutes, depending on the wattage of your machine) stirring at 4 minutes.
  8. While filling is warming, line a deep dish pie pan with bottom crust. Do not trim.
  9. When filling is warm, spread evenly over bottom crust, tamping it down to eliminate air bubbles.
  10. Top with second crust, tucking edges of top crust under/behind bottom crust. Using fork, press together folded edge of top and bottom crusts around rim of pie pan. Cut or poke holes in top crust to allow venting of moisture.
  11. Place pie in oven and tent foil over top. Bake 45 minutes at 425° F. Remove foil and bake additional 15 minutes or until top is toasty brown.

    (See detailed notes in step #13.)
  12. When done, carefully remove pie from oven and allow to rest a minimum of 10 minutes. Slice and serve hot.
  13. NOTES:
    Step 1 => To re-constitute onions, pour juice from mushrooms into cup and stir in onions. Allow to soak until onions have absorbed nearly all moisture, maybe 15 or 20 minutes.

    Step 2 => If pie dough is still too cool to be flexible by the time you need it, bring it to room temperature by microwaving both packages together for 15 seconds on high; if still too cool, microwave in 5 second intervals until room temperature is reached. Do not allow to crust to become truly warm. If this happens, allow it to cool to room temperature before using, otherwise crust will stretch too easily while you are trying to place it.

    Step 5 => Cut chicken while it’s still in the can, being careful not to dig knife into can (this dulls the blade and can shave bits of the can’s lining into your food).

    Step 8 => When lining the pie pan with the bottom crust, there should be little, if any, crust overhang. If there is, your pan is smaller than mine and you won’t have room for all this filling; so don’t over-fill your crust when the time comes. There IS a lot of filling and it just fits the pan I use.

    Step 11 => When tenting foil, be sure none of the crust edges are exposed to direct heat (you don’t have to wrap the sides—just make sure the top is covered), otherwise that part will burn. However, if you do accidentally burn a portion of the crust during the first 45 minutes, you can cut it away before returning the pie to the oven for the last 15 minutes.

    Step 11, part 2 => I use a 9” Pampered Chef deep dish stoneware pie pan; additionally, I bake in my table-top convection oven without pre-heating. Cooking times and temperatures may vary for glass or metal pie pans, so watch this dish the first time you bake it in case you need to make adjustments.

    Step 11, part 3> "Toasty brown" is slightly darker than golden brown. Of course, you don’t have to bake it that dark if you don’t like it that way, but I feel the darker color adds an extra depth of savory flavor.
  14. Note from step 4:
    * In the interest of frugality, juice from the canned vegetables can be used in other savory dishes as flavor and salt in place of water. Drain juice into a container and store covered in refrigerator until needed, for up to a week. (Canned vegetables are high in salt [which is why no salt is added to this recipe] which acts as a light preservative allowing the juice to remain viable the entire week.)

Printable Recipe Card

About Lazy Chicken Pot Pie

Course/Dish: Chicken, Casseroles, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy
Hashtags: #easy, #lazy, #comfort-food

Leave a Comment

11 Tasty Chicken Casserole Recipes

11 Tasty Chicken Casserole Recipes

Kitchen Crew @JustaPinch

Who doesn’t love an easy weeknight meal? We know we do! These easy, yummy and delicious chicken casseroles that will be your new go-to recipe for family dinners.

Chicken Breast Recipes You Need In Your Menu Rotation

Chicken Breast Recipes You Need in Your Menu Rotation

Kitchen Crew

Low in fat and high in protein, chicken breasts are a healthy and easy dinner option. If not cooked properly, though, they can be dry and not something the family...

How To Make A Delicious Rosemary Roasted Chicken With Potatoes Recipe

How to Make a Delicious Rosemary Roasted Chicken With Potatoes

Kitchen Crew @JustaPinch

Impress your family and friends with this delicious rosemary roasted chicken with potatoes. It's anything but a basic roasted chicken. The chicken is stuffed with apples, bacon, sweet onion, and...