Easy Chicken Pot Pie

No. I’m not starting a food blog. But I’ve had a few friends ask for this recipe, and my blog is an easy way to share it. I may start sharing some of my large family meals as well.

This is a quick and easy dinner option. I keep the ingredients in my freezer and pantry. When all the kids were home, I’d fix this a couple times per month. Served with a simple salad, this easy pot pie makes for a filling meal.

EASY CHICKEN POT PIE

2 Deep dish frozen pie crusts
1 can Chicken, drained. I use the Sam’s brand
1 can mixed veggies, drained
1 can cream of chicken soup
1 can cream of potato soup

Seasonings:
Pepper
Thyme
Oregano
Garlic salt

No need for salt; there’s lots of salt in the canned soups.

Set pie crusts out to thaw while you mix the other ingredients in a bowl.

Pour mixture into one pie crust.

Remove second crust from pan and use for top of pie.

Bake at 375 for 45-60 minutes. Until the crust is golden brown.

For 4-6 people I usually make two. The leftovers are great microwaved.

I made the two shown in the picture Monday afternoon. They were just out of the oven when the ladies came for Bible Study. Two gals came straight from work. They each grabbed a slice. Everyone wanted the recipe.

Hint: I put the aluminum pie pan from the second crust under the pie. The double pan makes it more stable when removing from the oven.

One friend suggested using a cup of leftover turkey instead of canned chicken. That sounds like a great way to use Thanksgiving leftovers!

Shopping List

2 Deep dish frozen pie crusts
1 can Chicken
1 can mixed veggies
1 can cream of chicken soup
1 can cream of potato soup

From Your Spice Cabinet
Pepper
Thyme
Oregano
Garlic salt

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