Simple Chicken Pot Pie Recipe

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It is so easy to go into the store and buy Banquet Pot Pies I am ashamed to admit I had never made one till I ran across this recipe. The ingredients looked like a good combination of flavors and I had the chicken on hand so I thought I would give it a try. If you use a store bought crust there is very little prep time; my wife just loved it. This came out so good I am looking forward to making a turkey pot pie with the Thanksgiving left over’s. Enjoy


1 (15 ounce) package readymade  pie dough (2 crust) or your own recipe

1 (10 ounce) package frozen mixed vegetables (rinsed to thaw)

1 -2 cup cooked chicken or 1 ( 12.5 oz canned chunked chicken)

1 (10 1/2 ounce) can cream of potato soup

1 (10 1/2 ounce) can cream of chicken soup

1/3 cup milk

1 teaspoon Lawry seasoning salt


1.  Line 9 or 10-inch pie plate with crust; set aside.

2. In a large bowl combine all ingredients.

3.  Pour filling into pie plate.

4.  Top with 2nd crust; make slits in top to vent, cover edges with aluminum foil to keep them from getting to brown,  and bake at 375°F for 45 to 50 minutes or until golden brown.


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