Saturday, November 12, 2011

Simple Chicken Pot Pie

Chicken Pot Pie

A cool fall evening.
A busy evening.
What to make?
Something warm.
Something tasty.
Something easy! 

Chicken Pot Pie

We found this recipe about eighteen years ago 
in a magazine and it has been a favorite ever since.

Incredibly easy to make.
Some cubed cooked chicken.

Some soup, veggies, and pie crust.

A little milk and salt & pepper...

Ready-made crusts are awesome and so, so easy.

Bake in a 375 degree oven

Dinner is ready!

Comfort food...

doesn't get any better than this.

Chicken Pot Pie

2 cans (10 3/4 oz.) Cream of Potato soup
1 (16oz.) can veg-all mixed vegetables, drained
2 cups cooked, cubed chicken
1/3 cup of milk
1/2 tsp salt
1/2 tsp pepper
1 egg, slightly beaten (optional)
2 - 9 inch pie crust

Put one of the pie crust into the bottom of a pie plate.
Combine the first 6 ingredients.
Spoon into the pie crust.
Cover with second pie crust.
Crimp the edges to seal.
Slit top crust to vent. 
Brush with egg if desired.

Bake at 375 degrees for about 40 minutes.
You can cover the edge of the crust 
with strips of foil if it starts to get too brown
before the pie is done.
Cool for 10 minutes.



  1. Made this for my family and they all liked it. But next time I will have to make 2 of them because they went back for seconds.

  2. I love chicken pot pies. So I know I have to make this. Very nice and easy to make. That's my kind of pie.


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