Easy Baked Chicken Pot Pie
This is a very easy and fast pot pie....most of the ingredients can be found in your pantry.
"I made this with my 8 year old daughter and it was so nice for her to be able to help with virtually no mess! It was delicious! We didn't get the cream of chicken, (oops!) so we made chicken gravy with butter, flour, and milk and used it instead! Everyone loved it and she was so proud of her amazing dinner! Thanks!!!"- Jennjoeygray
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Easy Baked Chicken Pot Pie Preparation
Preheat oven to 425 degrees. Grease and line a 10" pie pan with one of the thawed pie crusts. Fill with potatoes, carrots, chicken and peas and set aside. Heat the can of cream of chicken soup and 1/3 cup of milk of over medium high heat until milk is blended into the soup concentrate. Pour this mixture over the ingredients in the pie pan. Salt and pepper. Cover with over pie crust, pinch at the edge of the pie pan and make vents with a knife. Paint top of pot pie with melted butter for a golden crust. Bake at 425 degrees for 45 minutes. Let sit for 5 minutes before serving.
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