5-Ingredient Chicken Pot Pie

Come winter, all I want is comfort food. Shepard’s pies, casseroles and chicken pot pie. They usually take a long time to make, which is great because it’s cold out and I want to have my oven on.

But sometimes, I don’t want the fuss of making two pastries and a roux and then cooking everything before making the pie. So, I use store-bought pastry, store-bought rotisserie chicken (or leftover turkey from Thanksgiving!), frozen veggies, and canned soup. Fewer than 5 ingredients make an incredibly easy dinner in one easy pie dish. And my 2 year old helped me make it!

5-Ingredient Chicken Pot Pie

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 2 prepared pie crusts (or homemade, if you prefer)
  • 1 cup chicken, cooked and chopped
  • 1 package frozen mixed vegetables
  • 1 (10 3/4 ounce) can condensed cream of chicken soup

Directions

  1. Line a pie dish with the bottom crust and set aside.
  2. Mix together the remaining ingredients (chicken, vegetables and soup) ad pour into pie plate.
  3. Top filled plate with second crust and seal crusts by folding top crust under the edge of bottom crust edge. Poke or cut a few lines in the crust to release steam.
  4. Bake at 425 degrees for 30 minutes or until crust is brown. Remove from oven and let cool slightly for 10-15 minutes before eating. Enjoy! 
Adapted from: geniuskitchen.com

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