Easy Chicken Pot Pie
Easy Chicken Pot Pie is marvelous. This delightful Gooseberry Patch recipe uses only 7 ingredients! It really is the easiest Chicken Pot Pie you will ever make. This one uses canned or pre-shredded chicken, frozen mixed vegetables, cream of chicken soup, poultry seasoning, pepper and celery seed. You also use pre-made pie crusts, so all you have to do is unroll them. EASY, EASY, E-A-S-Y!
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Years ago I purchased the Gooseberry Patch Keepsake Cookbook online. It has been sitting on my shelf and I determined to start looking through it again. When I came across this recipe, I knew I had a keeper. I actually made two of the pies as I was trying to use up a lot of shredded chicken in my freezer. If you’ve ever made homemade pot pies from scratch, you know they can take hours. This one however, took about 10 minutes to get oven ready and 45 minutes to bake.
It was awesome comfort food. I served it for our Friday night Bible study group and everyone loved it. I also served it with a Gluten Free Carrot Souffle and Italian Cheese Biscuits. That was one delicious meal. Everyone enjoyed it–especially the Easy Chicken Pot Pie. It’s such a savory, comforting food that everyone always wants more.
If you’re having company and need dinner ready in an hour or less, Easy Chicken Pot Pie should be on the menu. You will wow your friends and family with this irresistible dish. Everyone will think you’ve spent hours in the kitchen. In reality, however, it takes only 10 minutes to prepare. Yep. I like quick and easy. So do many who don’t have the luxury of spending all day in the kitchen. 🙂
Easy Chicken Pot Pie is marvelous.
I served Easy Chicken Pot Pie with Gluten Free Carrot Souffle.
I also served it with Italian Cheese Biscuits. What an awesome comfort food meal. 🙂
You won’t have any leftovers after making this scrumptious Easy Chicken Pot Pie!
Here’s what I did.
I used these ingredients.
Roll out one of the pie crusts.
Fit it into a 9-inch pie plate.
Press firmly.
Place diced chicken and mixed vegetables into a mixing bowl.
Add cream of chicken soup, poultry seasoning, pepper and celery seed.
Stir ingredients thoroughly to combine.
Spoon into prepared pie shell.
Roll out remaining pie crust.
Fold edges under and flute crust.
Make slits in pie crust.
Bake at 400 degrees for 45-50 minutes.
Allow pie to sit out and set up for about 10 minutes before cutting into serving pieces.
Easy Chicken Pot Pie is so delicious. No one will believe you haven’t spent hours making this recipe!
This delightful Gooseberry Patch recipe is a keeper!
Easy Chicken Pot Pie is terrific with Gluten Free Carrot Souffle.
This tasty recipe was terrific served with Italian Cheese Biscuits and Gluten Free Carrot Souffle. We loved every bite!
Here’s the recipe.
EASY CHICKEN POT PIE
(Recipe adapted from Gooseberry Patch Keepsake Cookbook)
Easy Chicken Pot Pie
Equipment
- 1 9-inch deep dish pie plate
- measuring cups
- measuring spoons
- 1 sharp knife to cut slits in top pot pie crust
- 1 large mixing bowl
- 1 wooden spoon
Ingredients
- 2 9-inch refrigerated pie crusts
- 2 cups chicken cooked, diced
- 16 oz. pkg. frozen mixed vegetables (I did NOT thaw the vegetables)
- 10 1/4 oz. can cream of chicken soup
- 1/2 tsp. celery seed
- 1/4 tsp. ground black pepper
- 1/4 tsp. poultry seasoning
Instructions
- Fit one of the pie crusts into a 9-inch pie plate.
- Combine chicken, frozen mixed vegetables, cream of chicken soup and seasonings in a large mixing bowl.
- Stir until well combined.
- Pour into pie crust.
- Top with remaining crust.
- Fold edges under and flute trim.
- Cut slits in top of pie crust.
- Bake at 400 degrees for 45-50 minutes.
- Allow pie to stand and set up about 10 minutes before serving.
Notes
Nutrition
This seven-ingredient recipe really was quick and easy.
We loved serving this entree with Italian Cheese Biscuits.
Easy Chicken Pot Pie is true comfort food.
It’s nice to have recipes that use few ingredients and taste great! So, so good with Gluten Free Carrot Souffle.
You may also enjoy these delicious recipes!
Easy Chicken Pot Pie
Equipment
- 1 9-inch deep dish pie plate
- measuring cups
- measuring spoons
- 1 sharp knife to cut slits in top pot pie crust
- 1 large mixing bowl
- 1 wooden spoon
Ingredients
- 2 9-inch refrigerated pie crusts
- 2 cups chicken cooked, diced
- 16 oz. pkg. frozen mixed vegetables (I did NOT thaw the vegetables)
- 10 1/4 oz. can cream of chicken soup
- 1/2 tsp. celery seed
- 1/4 tsp. ground black pepper
- 1/4 tsp. poultry seasoning
Instructions
- Fit one of the pie crusts into a 9-inch pie plate.
- Combine chicken, frozen mixed vegetables, cream of chicken soup and seasonings in a large mixing bowl.
- Stir until well combined.
- Pour into pie crust.
- Top with remaining crust.
- Fold edges under and flute trim.
- Cut slits in top of pie crust.
- Bake at 400 degrees for 45-50 minutes.
- Allow pie to stand and set up about 10 minutes before serving.
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Easy Chicken Pot Pie — Can’t Stay Out of the Kitchen | My Meals are on Wheels
June 21, 2019 at 6:23 pm
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