Super Easy Chicken Pot Pie Recipes

SUPER EASY CHICKEN POT PIE

Super Easy Chicken Pot Pie image

Serve this easy chicken pot pie made using just four ingredients. Pillsbury™ Pie Crusts, mixed veggies and Progresso™ chicken soup come together in this scrumptious family dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 4

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
2 cups frozen mixed vegetables
1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
2 tablespoons Gold Medal™ all-purpose flour

Steps:

Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.

Nutrition Facts : Calories 445, Carbohydrate 49 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

SUPER FAST & EASY CHICKEN POT PIE

Super Fast & Easy Chicken Pot Pie image

Make and share this Super Fast & Easy Chicken Pot Pie recipe from Food.com.

Provided by Jacque Jacques

Categories Savory Pies

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 (9 inch) deep dish pie shells
3 chicken breasts (or canned chicken can be used)
1 cup canned carrot
1 cup frozen peas
1 cup frozen corn
1 (2 3/4 ounce) can French-fried onions
2 (10 3/4 ounce) cans cream of chicken soup (undiluted)
1/4 teaspoon salt

Steps:

Preheat oven to 375°F.
Prick bottom of 1 pie shell all over with fork.
Bake, uncovered, for 10 minutes.
Set second pie shell aside to thaw a bit.
Combine chicken, vegetables, onions, soup and salt.
Fill bottom of the partially baked pie shell with mixture.
You will have to mound it up--but don't worry it doesn't get real runny.
Place second pie shell on top.
Prick with fork 6 times.
Set on foil covered oven rack or pan to catch any spills.
Bake, for approx 1 hour.
Enjoy!

SUPER EASY (AND INEXPENSIVE) CHICKEN POT PIE

Super Easy (And Inexpensive) Chicken Pot Pie image

This is a GREAT go to meal for our family. We usually have the items on hand and it is so easy to make. The whole family loves it and it is wonderful on a cold weather night after work. It's also a great way to get your teenager to eat extra veggies.

Provided by Drensie

Categories Savory Pies

Time 45m

Yield 1 Pot Pie, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 pie crusts (frozen or refrigerated)
1 (14 ounce) can Veg-All
1 (10 ounce) can cream of chicken soup
1 (12 ounce) can chicken breasts
salt
pepper

Steps:

Preheat oven to 350 degrees.
Mix together Veg-All, Soup and Chicken in large bowl. Season with salt and pepper.
Spoon into frozen pie crust and top with second pie crust.
Bake at 350 for 35 minutes or until top crust is brown. All ingredients are already cooked.

Nutrition Facts : Calories 581.8, Fat 32.9, SaturatedFat 10.1, Cholesterol 60.1, Sodium 1073.3, Carbohydrate 45.5, Fiber 3.6, Sugar 5.5, Protein 24.8

SUPER-EASY CHICKEN POT PIE

Super-Easy Chicken Pot Pie image

Easy-to-make, tastes like "scratch", chicken pot pie. Use a leftover baked potato and some store-bought rotisserie chicken to make it even faster.

Provided by kellee_lostaunau

Categories Savory Pies

Time 50m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

Ingredients

2 ready-made pie crusts
1 (10 ounce) can Healthy Request cream of chicken soup
8 ounces russet potatoes, pre-cooked, cooled, peeled and cubed
1 cup frozen peas and carrot, thawed
1/2 cup frozen cut green beans, thawed
1 cup chicken breast, cooked and cubed

Steps:

Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.

Nutrition Facts : Calories 262.2, Fat 14, SaturatedFat 2.1, Cholesterol 0.1, Sodium 299.6, Carbohydrate 31, Fiber 2.4, Sugar 0.3, Protein 3.6

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