"We have a favorite chicken pot pie recipe, but it's a long, drawn-out process. I knew I had to re-work it until it was just as tasty but twice as fast to make. This is the result and we love it." — SouthernGma
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1 (10.75 ounce) can
reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 (10.75 ounce) can
2% low-fat milk
1 1/2 cups
meat from rotisserie chicken, skinned and cubed
1 (29 ounce) can
mixed vegetables (such as Veg-All®), drained
1 (9 inch)
refrigerated pie crust (such as Pillsbury®)
Delicious and easy! Put 1 crust on bottom of pie plate and 1 on top. Yumm!
I think this would be quite a bit better with some vegetables to round it out.
This is just perfect for a fast, easy meal and I'm so glad your recipe was accepted SG. I only used the smaller can of veg all and also added just about 1/2 cup of thawed hash browns. I used a 9" deep dish pie crust that I took out of the aluminum pan and plopped it on top. Baked for 40 minutes. thank you again SG!
Yum! I made this recipe exactly as written and it was wonderful. My picky family loved it.
Oh my goodness! I made this exactly as written, and it was fantastic! I did add some sliced canned potatoes, and it really made it great. This is going to be a staple in my house from now on! I think next time, I will use some cream of mushroom with the cream of chicken, to give added flavor. I also used a pie crust on the bottom, as well as the top, and it made it so much better. I used leftover rotisserie chicken, and it was delicious. GREAT RECIPE!!! Thanks!
Brought to a potluck, and it was a hit! Modified by reducing to 1 bag of frozen peas & carrots instead of canned, adding 2 ribs of sliced celery just prior to baking, adding 1 cup of small diced Yukon gold potatoes (blanched), & adding 1/2 TBSP of cayenne pepper to the filling. Per other reviewers' suggestions, we added the bottom crust too. Lightly brushed the top crust with egg beaters, and it turned out beautifully!
Family liked it. Quick and easy.
this was truley a great 1. my intire family loved it and has ask for it again this will be a permenant fixture at our house.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie on the Run
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 174
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.