Chicken Pot Pie, Fast and Easy

Nancy Cobile


My family actually asks for this dish. Especially warming on cold wintry nights. I have often used smaller cans of veggies and added leftover veggies from previous nights dinners. Leftovers of this pot pie are rare but when there's a smidgen left in the dish my husband says he'll be glad to take it to work for his lunch!!

☆☆☆☆☆ 0 votes
Generously serves 4-6
20 Min
35 Min


rotisserie chicken, any brand, cut in half and one half cubed. save remaining half for chicken enchiladas or other desired dish
1/3 c
1/3 c
onion, chopped
1/3 c
1/2 tsp
1/4 tsp
black pepper
1 can(s)
(10 oz) can cream of chicken soup
1 can(s)
29 oz size canned veggies
1 can(s)
fill soup can with any choice of milk other than skim milk
1/2 c
chicken broth
1/2 pkg
boxed and rolled pie crust

How to Make Chicken Pot Pie, Fast and Easy


  • 1In saucepan over medium heat, cook onions in butter until soft and translucent.
  • 2Stir in flour, salt and pepper. Stir and cook 2 minutes.
  • 3Slowly stir in chicken broth and soup mixture. Stir until thickened.
  • 4Add chicken and vegetables to flour and soup mixture.
  • 5Pour all into a deep 2 quart casserole dish.
  • 6Unroll pie crust according to package directions and place on top of chicken mixture. Fold over edges.
  • 7Brush with egg white if desired. Make several slits in the crust to allow steam to escape.
  • 8Bake in preheated oven at 400 degrees for 30-35 minutes or until pastry is golden brown and filling is bubbly.

Printable Recipe Card

About Chicken Pot Pie, Fast and Easy

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom