Quick & Easy Chicken Pot Pie


11 Years
Apr 6, 2008
I couldn't find this in the index or in recent posts so here goes. It is easy and it is good.

1 package frozen mixed vegetables (corn, carrotts, peas, green bean blend)
1 can cream of chicken soup
approx 2 cups chopped cooked chicken ( I use my home canned chicken, you can use 2 large cans chicken, drained or cooked left overs)

Spray a pan with Pam, cook veggies in micro wave until thawed and heated about 4 minutes.
Mix in cream of chicken soup and chicken. Add any herbs or seasoning you like.

Mix 1 cup self rising flour, 1 cup milk and 1/2 cup melted butter, margarine or oil. Pour over veg/chicken mixture.

Bake at 350 until lightly browned and bubby around edges, about 45 minutes.

I use a large corning ware or a 9 x 13 pan.
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chickie pot pie

1 can of chopped carrots
1 can cream corn
1/8 c instant potato flakes
2 c chopped pre-cooked chicken
salt and pepper to taste

1 pkg of roll out pie crust

-line pie pan with 1st pie crust and bake 10 minutes.
-while bottom curst bakes add top 4 ingrediants in a pot and bring to simmer. Salt and pepper to taste.
-pour filling into warm pie shell.
-put top crust on and pinch the edge for Pretty crust and put 4-6 slits in the center for ventilation.

-bake at 375f for 35-45 minutes or until brown.
slice and serve... will be HOT.

The potato flakes make the filling hold together very nice so it doesn't "spew" all over the pan once you take the first slice out.

DH ususally eat's 1/2 of the pie for one meal, what can I say he's a comfort food guy.
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