Chicken Pot Pie

Chicken Pot Pie

11

"Refrigerated pie crusts and canned gravy make chicken and vegetable pot pies so easy to make!"
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Ingredients

1 h servings 383 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
  2. Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
  3. Bake at 400 degrees F for 45 minutes or until the crust is golden brown.

Footnotes

  • *Use a combination of sliced carrots, peas and cubed potatoes.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

Quick and easy I used 2 cans gravy and cut up onions potatoes carrots celery peas and corn sauteed them and then cooked in the gravy also used boneless chicken breast. I thinned it out with a bi...

Most helpful critical review

Very dry, but a good proportion of ingredients.

Quick and easy I used 2 cans gravy and cut up onions potatoes carrots celery peas and corn sauteed them and then cooked in the gravy also used boneless chicken breast. I thinned it out with a bi...

My family loves this recipe. I used 1 jar of Heinz chicken gravy, a 12.5 oz can of chunk chicken and a bag frozen veggies. (cook frozen veggies before putting into pie crust) I add dried onion...

VERY YUMMY! I used BLSL chicken which I cut into cubes and precooked. I added celery seed and brushed egg on the crust prior to baking. Onions, celery, peas, carrots, and potatoes were my cho...

I really love this recipe! I added half a chopped onion and one large chopped sweet red pepper to the peas, potatoes and carrots for vegetables. And because I have yet to find a can or jar of c...

I had crescent rolls on hand so I subbed those in. I usually make my own "gravy" for pot pie, but this was good with the canned. Very easy for a weeknight meal.

it was good. it'll work for a quick meal.

Haven't tried it yet, but it looks the easiest!

AMAZING! I modified the recipe... But turned out amazing! 1 whole fresh killed ROOSTER (a store bought chicken works too :-) boiled for an hour or until meat falls off bone. 1 small bag of froze...

Very dry, but a good proportion of ingredients.