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Chicken Pot Pie Recipe

Now that the nights are getting cooler, why not make a quick and easy chicken pot pie for dinner. If you keep a few convenience items in your freezer and cans of soup on your pantry shelves, you won’t even need to stop at the store. Hands on time is less than 15 minutes; this is definitely comfort food at its fastest!

Actually, this is one of those incredibly “magical” recipes that tastes like a “made from scratch in several hours” dish, but can be made on the spur of the moment with convenience items. It is a recipe passed to my four other sisters and me from our busy sister, Lisa, who owns a wholesale beauty supply and works till at least 6:00 p.m. daily. Lisa had hip surgery a few years ago and was the lucky recipient of this delicious pie when a neighbor brought dinner in to her family while she was recuperating. It was so good, Lisa asked for the recipe; her neighbor hesitated to give it out because she was embarrassed to admit how easy it had been to make. It has become a favorite of all of our families, especially the husbands and kids. It’s so quick, easy and good, I’m confident it will become one of your family’s favorite meals too.

This is a very versatile recipe. Each of my five sisters has adapted the recipe to her family’s personal tastes. Dana and I make our pie crust from scratch because we like the taste better; Dana’s boys don’t like the beans in the mixed vegetables, so she uses only peas and carrots. Kay uses rotisserie chicken from the grocery store deli because she doesn’t ever have time to cook it ahead; if she doesn’t want to go to the store, she substitutes canned chicken. I think you get the picture. Not only is this quick and easy, you can change the ingredients to make it your own family’s favorite. Oh, and since the holidays are fast approaching, remember that leftover turkey works well as a substitute for the chicken.

Shortcut Chicken Pot Pie

6 Servings
1 16 oz. package frozen mixed vegetables
2 10 3/4 ounce can condensed cream of potato soup
1/2 cup milk
2 cups cooked chicken, cut into chunks
1/2 teaspoon pepper
1/2 teaspoon thyme
1 Tablespoon flour

2 ready-rolled pie crusts, one in a 9" pie pan and the other for the top or frozen deep dish pie crusts (if you have more time, you can make your own - food processor pie crust link at the bottom of this article

Mix the frozen vegetables, potato soup, milk, chicken, pepper, thyme, and flour well; pour into one of the deep dish pie crusts and smooth out evenly. Wet the edges of the pie crust with ice water and top with the remaining pie crust. Press down to seal, then crimp. Cut a few vents in the top crust. If you are using the already rolled crusts, fit one of the crusts into a 9” deep pie dish and proceed as with the frozen deep dish crusts.

Bake at 350° for 1 hour to 1 hour and 15 minutes until lightly browned.

Amount Per Serving
Calories 483 Calories from Fat 216
Percent Total Calories From:
Fat 45% Protein 17% Carb. 39%

Nutrient Amount per Serving
Total Fat 24g
Saturated Fat 6 g
Cholesterol 40 mg
Sodium 1229 mg
Total Carbohydrate 47g
Dietary Fiber 1 g
Sugars 0 g
Protein 20 g

Vitamin A 70% Vitamin C 4% Calcium 0% Iron 18%

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Basic Food Processor Pie Crust
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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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