Chicken Pot Pie

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Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie


1 can Cream of Chicken Soup

2 cups cubed, cooked chicken

1 cup fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, carrots, celery, mushrooms)

1 medium potato, diced, cooked

1 frozen uncooked pastry shell (9" / 23 cm), thawed 15 minutes


Combine soup, chicken, vegetables and potato; spread in empty pie plate.

Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.

Bake in preheated 400°F (200°C) oven until pastry is deep golden brown – about 20 to 25 minutes.

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