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


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.

About this Recipe

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