A family friend made Chicken Pot Pie one night for a get-together, and my family loved it. We, of course, then had to ask for the recipe, and we have been making it for a few years now. I did not eat Chicken Pot Pie, but after trying this recipe, I enjoy making it and eating it. This recipe makes two pot pies.
We often get in the habit of eating the “same old thing” because it is easier than trying to figure something else out, and we know the family likes it. Don’t be afraid to cook something new and different for your family to try. This recipe is packed with vegetables and chicken, and it is a quick and easy hot meal. Hope you enjoy this recipe and enjoy time at the table eating supper together. Count your blessings daily and remind your family to give thanks for a meal on the table each night.
Quick & Easy Chicken Pot Pies
2 pkg deep dish pie crusts
2 large cans chunk white meat chicken breast
2 large cans Veg-All Mixed Vegetables
1 large can cream of chicken soup
1/4 cup milk
McCormick Season All
Mix the soup and vegetables (drained) in a large bowl. Add some seasoning for added flavor and then add the chicken (break apart as you put in bowl). Mix all together. Pour in an uncooked pie shell and then flip the second uncooked pie shell on top of the filled one. Pinch the edges together around the pie, and cut small slits in the top of the shell for air and a small hole in the middle of the top. It may look weird, but when it cooks, the shell will lay down. Place in oven and cook at 350° F for approximately 35 minutes and until golden-brown on top. Remove from oven and it is ready to serve. My kids like to add grated cheese on top before eating.
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