Easy Chicken Pot Pie

by - Thursday, November 21, 2013

This week I whipped up a quick chicken pot pie that I derived from this Campbell's Recipe. I changed a couple of things but I mainly just did that to make this an easier and lazier dish. Chicken pot pie is ALWAYS a hit in my house as it is one of my ultimate comfort foods. I made it idiot proof by using pre-made pie crusts and a rotisserie chicken making this one of the easiest meals in my arsenal!

Easy Chicken Pot Pie

  • One can Reduced Sodium Campbell's Cream of Chicken Soup
  • 1 & 1/2 cups of chopped or shredded rotisserie chicken
  • 1/2 cup Milk
  • One 12 oz. package of frozen mixed vegetables
  • Two Pillsbury pre-made pie crusts
Cooking Directions
  1. Preheat the oven to 400 F.
  2. Spread one pie crust in the bottom of a pie plate.
  3. Add frozen veggies and chicken
  4. In a small mixing bowl, mix soup and milk together and pour on top of veggies and chicken.
  5. Add top pie crust, score crust with fork and cut steam escaping holes.
  6. MOST IMPORTANT STEP: make a ring to go around your crust with foil, this will keep it from burning the crust during baking. 
  7. Bake for 30-40 min removing the foil in the last 10 minutes of cooking. Crust will be golden brown

Stay southern,

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