recipes / Dinner / Easy Chicken Pot Pie

Easy Chicken Pot Pie

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.
4 Servings Meet The Cook KatieAuthorProfile Katie Print
Easy Chicken Pot Pie

Ingredients

  • 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
  • ⅔ cups Milk
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Nutmeg
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Salt

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

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

Freezing Directions

Why would I want to freeze this?

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

Serving Day Directions

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

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