Quick Chicken Pot Pie

  • Yield : 1
  • Servings : 6 - 8
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Quick and Easy – Good and Yummy!


  • 2 Pillsbury pie crusts
  • 1- 2 pound bag of frozen mixed vegetables
  • 1/2 stick butter - 4 tblsp
  • 1 (10 oz) can cream of chicken soup
  • 1 (12 oz) can white chunk chicken breast or 1 1/2 to 2 cup cooked chicken, diced
  • black pepper to taste
  • 1 tbsp minced onion - optional
  • 1 egg white scrambled


Step 1

Line a 9 inch pie plate with one crust. Poke crust with fork Brush crush with egg white Set aside.

Step 2

In a medium saucepan, sauté the mixed vegetables and onion in butter.

Step 3

Add the chicken and the can of soup. Stir until heated through out.

Step 4

Pour into pie shell and cover with the second pie shell. Make slits in top crust.

Step 5

Bake 35 to 40 minutes 350 degrees until top pie shell is golden brown.

Step 6

Note: if you prefer a crispier bottom shell, you can bake the bottom pie shell until it's almost done before adding the ingredients and returning it to the oven.

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Maurice, Louisiana Louisiana
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