Easy Chicken Pot Pie


This is an easy, and delicious recipe that my parents taught me a few years ago. It doesn’t take long to whip up, and even my tiny human eats it, and asks for seconds. 


1 pkg Pillsbury Pie Crust (with two roll out crusts)         

2 10.5oz can Campbell’s Cream of Chicken soup with Herbs

2 10oz can Valley Fresh Chicken Breast

1 14.4oz bag Frozen Mixed Vegetables

Fresh Ground Pepper for taste

0.5-1 tbls Butter 


Remove one pie crust, and gently roll out. Place in pie pan, pressing into sides and bottom, as well as along edges.

Open the cans of chicken and drain the water out.

In mixing bowl, combine both cans of soup, chicken, and the bag of veggies. Mix throughly, and season with fresh ground pepper to taste.


Pour mixture into prepared crust.


Prepare second crust by gently rolling out, and cutting a small hole in the middle. (My little one chose our small apple shaped cutter.)

Place over the mixture, and press along the edges to seal. 

Using a sharp knife cut four small slits about an inch from the hole, then four more toward the out edge to vent. (See picture above.)

Take knife and gently cut the excess crust off from around the edge of the pie pan. 


Melt butter in small, microwave safe bowl. (I put it in for 15 seconds.) Using a small brush, “paint” butter over entire crust, it is okay if you don’t use all of the butter. 

Place in oven preheated to 400 degrees and bake for 20-30 minutes. Check at 20 minutes, and leave it in if the crust isn’t nicely browned around the edge, and the middle isn’t a little toasted. 

If you have a crust cover, I recommend using it. I do not have one, and the edges of my crust can sometimes come out over done.  

Let cool for 5 minutes, serve and enjoy! 

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