This recipe for chicken pot pie is super easy and adaptable. Our whole family loves eating pot pie, although we disagree about the best way to make it. Half of us like our pies packed with lots of juicy chicken, but the rest of us prefer veggies only.
Since we have such a crowd to feed, I usually just make two – one with chicken and one without. That way, everyone is happy.
Either way, this recipe is as delicious as it is simple. The quantities listed below will make two pies. If you can’t finish that much at once, either halve the recipe or freeze one pie (before baking) to eat later.
- 2 pkgs of prepared pie crust
- 2 lb bag of frozen mixed veggies (carrots, peas, corn & green beans)
- 1 large onion, diced
- 2 russet potatoes, diced & parboiled
- 2 cans cream of chicken soup
- 1 cup cooked chicken, diced or shredded (optional)
Preheat oven to 400-degrees F.
Line two pie pans with a single pie crust in each.
Peel and dice potatoes, cover with water, and microwave for 4-5 minutes.
Dice onion (if you’ll breathe through your mouth while doing so, you’ll be less likely to cry).
Combine all other ingredients in a large mixing bowl.
Add in the onion. (I wait until after I’ve filled one crust before adding a drained can of chicken to the other half.)
Drain water off potatoes and add those to the mixture, as well.
Mix well with a long-handled spoon or spatula…
… then divide the mixture between your two prepared pie pans. (I use two Pyrex pans we got as a wedding gift 30 years ago.)
Top each with the remaining crusts, flute edges, then prick with a knife or fork to vent the crust.
Bake your super easy chicken pot pie for 45-55 minutes or until done. If crust begins to brown too much, cover with foil for the remaining baking time.
Let sit for 5 minutes before serving. To double up on your veggies, pair with our broccoli-cauliflower salad. Enjoy!