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Easy Chicken Pot Pie

Ready made pie crusts make this homestyle Chicken pot pie extra easy. A 10-ounce package of frozen oven-roasted diced chicken, thawed, and a 16-ounce package of frozen vegetables can be substituted for the canned chicken and vegetables.

Gooseberry Patch DECEMBER 2009

  • Yield: Serves 8


  • 2 (9-inch) refrigerated pie crusts
  • 1 (6 3/4-oz.) can chicken, chopped
  • 1 (16-oz.) can mixed vegetables, drained
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1/2 teaspoon celery flakes
  • 1/4 teaspoon pepper
  • 1/4 teaspoon poultry seasoning


Fit one pie crust into a 9" pie plate. Combine chicken and remaining 5 ingredients in a bowl; pour into pie crust.

Moisten edges of pie crust with water; top with remaining crust. Fold edges under and crimp; cut slits in top. Bake at 400° for 45 to 50 minutes; let stand 10 minutes before serving.


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Easy Chicken Pot Pie Recipe