Super Fast & Easy Chicken Pot Pie

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 4-6
  • About This Recipe

    “It’s so easy, fast and tastes like you spent hours cooking it!”

    Ingredients

  • 2 (9inch)deep dish pie shells
  • 3chicken breasts( or canned chicken can be used)
  • 1cupcanned carrot
  • 1cupfrozen peas
  • 1cupfrozen corn
  • 1 (2 3/4 ounce) cans French-fried onions
  • 2 (10 3/4 ounce) cans cream of chicken soup( undiluted)
  • 1/4 teaspoonsalt
  • Directions

  • 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!
  • Reviews

  • “this was a fun and easy recipe.My family loved it.I will definitely make this again. Thanks for posting this recipe.”

  • “Very TASTY recipe!! The only change I made was to use one can of cream of potato soup for one of the cans of cream of chicken (because that’s all I had). My whole family loved it!! It is definatley a keeper!! Thanks for posting!!”

  • “This was surprisingly very tasty!My DH was very impressed (and he’s the better cook in the family)!Followed directions exactly except I used chicken tenderloins (all I had in freezer) and I added a little garlic powder.Oh…BTW…my 2 yo is an EXTREMELY picky eater, but he loved it!Thanks!”

  • “I made this according to the directions exactly except that I used precooked chicken breast cubes. It was so tasty and so easy, plus my boyfriend raved about it for days! Definate keeper! Thanks so much!”

  • “This was tasty and I was intrigued by the french-fried onions, so I gave it a try with a few substitutions based on what I had.I cooked up my chicken breasts with poultry seasoning, used fresh carrots and celery, and frozen green beans (we prefer over peas).Used one can cream of chicken and one can cream of potato.No need for salt, as the saltiness of the soups and onions was plenty for us.Would recommend cooking a bit longer if you use fresh carrots, as mine were a little crisp, but we did enjoy the variety of textures with the fresh veggies.Thanks a bunch for this keeper!”

  • “I used canned chicken and it was very tasty!”

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