Chicken Pot Pie

Saturday, May 24th, 2014

Have you ever had a night where you’re just not up to making some complicated dinner, yet you’d like something somewhat nutritious?

This is when my Chicken Pot Pie recipe comes to mind. There’s not much to putting it all together, it is filled with veggies and you can clean up the kitchen and make lunch for the next day while it bakes!

Chicken Pot Pie Filled

Chicken Pot Pie


  • 1 package (2 crusts) Pillsbury Roll Out Refrigerated Pie Crust, thawed
  • 2 cans cream of chicken soup
  • 2 boneless, skinless chicken breasts, cooked, seasoned and cubed
  • 2 cups of green beans, snapped into bite sized pieces and steamed, but still slightly firm
  • 1 cup of carrots, chopped and steamed, but still slightly firm
  • 1 bag/box of frozen corn, thawed
  • 1 bag/box of frozen peas, thawed
  • Spices, as desired


Preheat oven to 425 degrees. Roll out one pie crust into the bottom of a pie dish. Using a large bowl, combine all of your veggies. I usually do not use the entire bag of corn or peas, use your judgement depending on the size of your pie dish and your ratio of vegetables. Place half of your chicken in the bottom of the dish on the rolled out pie crust. Cover with half of your veggie mix. Cover this layer with one can of cream of chicken soup. Add any desired spices over this layer. Layer your remaining chicken and remaining vegetables. Cover this layer with your second can of cream of chicken soup and any desired spices. Top with your second pie crust. Be sure to squeeze the edges to seal in your pie filling and create air holes in the top with a knife. Bake on a cookie sheet for 65-75 minutes. The top crust will be brown and you will see your filling boiling.


Chicken Pot Pie Finished

For a quick fix, use a bag of mixed frozen vegetables or use canned veggies in place of fresh ones!


Original Recipe

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