Easy & Delicious Chicken Pot Pie


I love to cook.  It is one of my very favorite parts of homemaking.  But add the crazy schedules of meetings, sports, lessons, and schooling ~ oy vey!  Often, there just isn’t time to cook succulent, healthy meals. I need easy, quick, and delicious recipes.

A few years ago, I was part of a MOPS (Mothers of Preschoolers) group at my church.  We had a local chef come and teach us moms how to cook some easy and tasty dinners.

One of my favorites was a chicken pot pie recipe.  It only has 4 ingredients (minus the seasoning).  I didn’t think it could possibly be this good.  But, oh my, is it yummy!  I’ve tweaked it a few times to suit my tastes and added one of my favorite spice combinations, Paul Prudhomme’s Poultry Seasoning.  I dash it on lots of my poultry recipes.  I LOVE it!

I’m sure this recipe could be made a lot healthier, but here is the easy recipe:

Let the pie crust sit out for about 15 minutes or microwave it for a few seconds.  A few!  You don’t want to turn it to mush!

Put one pie crust in the bottom of a pie plate.  I like to use my Pampered Chef deep dish pie plate.

Mix the large can of Veg-All, 2 cans of cream of chicken soup, and spices.  I use pepper and  Paul Prudhomme’s Poultry Seasoning.

Add the shredded chicken and mix well.  {See here for a quick tip on how to shred chicken in 10 seconds}

Spoon it into the pie crust:

Add the other crust to the top.  Cut a few slits to allow steam to vent.  I put a little milk on the crust to make it crispy.  You could also use a little egg white instead to make it look pretty, but I’m too lazy. 😉

Pop it in the oven at 425° and cook for 30 minutes.

There you have it!

Easy and delicious!

Easy & Delicious Chicken Pot Pie
Recipe Type: Dinner
Author: Organizing Homelife
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
  • 3 medium boneless, skinless chicken breasts, cooked and shredded (or cubed)
  • 2 refrigerated pie crusts
  • 1 large (29 oz.) can Veg-All mixed vegetables
  • 2 cans (10.5 oz.) cream of chicken soup
  • 1 tsp. Paul Prudhomme’s Poultry Seasoning
  • 1/2 tsp. salt, if desired
  • 1/4 tsp. pepper
  1. Lay one pie crust in a deep dish pie plate. Add remaining ingredients to large bowl or mixer. Mix well. Spoon into pie plate. Top with second pie crust. Fold over edges and press together. Using a sharp knife, cut a few slices in the crust to vent steam. Bake at 425° for 30-35 minutes.



  1. Jodi Wolf says

    Oh my word!! I made your recipe tonight for my family…& they all LoVeD it!!! It was perfect! Thank you! & so easy to make! ^.^

    • says

      Thanks for letting me know, Jodi! I’m glad to hear they all liked it so much. I actually haven’t made it for a while and your comment inspired me. Yum! :)

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