Easy Chicken Pot Pie

Let's Cook

Ingredients

4 servings
  • 2 individual Refrigerated Pie Crust
  • 1 ½ cups cook and shred Chicken, Boneless Breasts
  • 3 cups Peas and Carrots, Frozen
  • 1 cup Corn, Frozen
  • 1 ½ cups dice Celery
  • ½ cups dice Onion
  • 21 ounces Cream of Chicken Soup
  • ⅝ cups Milk
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Nutmeg
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Salt

Freezer Containers

  • 1 Pie Pan

Supplies

  • Foils

Directions

Remove pie crust dough from fridge. In a large bowl, combine all of the other ingredients. Unroll pie crust and place half into bottom of indicated number of pie pans Pour in the chicken/veggie mixture. Top with remaining pie crust and cut small slits into the top. Bake at 375F for 15-20 minutes until crust is golden brown.

Freezing Directions

Remove pie crust dough from fridge. In a large bowl, combine all of the other ingredients. Unroll pie crust and place half into bottom of indicated number of pie pans Pour in the chicken/veggie mixture. Top with remaining pie crust and cut small slits into the top. Cover pot pie tightly with foil. Label and freeze.

Serving Day Directions

Bake at 375F for 15-20 minutes until crust is golden brown.

Nutritional Information

Not Available

About This Recipe

Using a refrigerated pie crust dough, this Easy Chicken Pot Pie is fool proof and allows you to customize to whatever veggies your family likes.

Meet The Cook

Katie is a full time wife and mother of two living in the great state of Texas. Once she discovered once a month cooking, there was no going back. With her well stocked freezer at the ready and queso on hand she’s prepared to take on whatever craziness dinnertime may bring.

Published:

OAMM Cook Katie

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