Tuesday, June 7, 2011

Speedy Prep Chicken Pot Pie

I aquired this recipe from a nurse I worked with about ten years ago. I love the fast prep time and delicious results. The longest part is the oven time.

1 can Original Veg-All, drained
1 can cream of mushroom
1 can cream of potato
1/4 cup milk
1/2 tsp pepper
1/4 tsp thyme
4 chicken breasts or 12 tenders (Can chicken will work too)
1-2 Pillsbury pie crusts

  • Boil chicken and cut up
  • Mix all other ingredients together
  • Add cooked chicken to mixture
  • Lightly mist round or oval dish with cooking spray
  • Place pie crust in bottom. Fill with mixture. Place pie crust on top. ( I often use only the top crust and eliminate the bottom)
  • Cut several slits in pie crust for venting
  • Bake at 375 for 40 minutes uncovered
  • Cover and bake for 20 minutes more
I love using this recipe to bring food to someone with a new baby or to someone that is not feeling well. It takes me less then ten minutes to prep and I just send the baking instructions along. It can be frozen too for use at a later date.

Parties I linked to:
Penny Pinching Party

somewhat simple button 


  1. This looks great, and *a* is always begging me to make pot pies! Looks delish! I'd love it if you'd come link up this and any others you'd like to my recipe contest/linky.


  2. This looks really good. I'm going to have to make this sometime soon!

  3. Was easy to make! I just put it in the oven, am excited to see how it turns out.

  4. This is pretty much the same recipe I came up with and use frequently except I use all cream of mushroom and when I have it on hand I use half and half for a little extra richness. Plus I've never tried adding thyme to mine. Definitely an easy and delicious recipe!

  5. do you bake it before you freeze it? sbruns12@gmail.com

    1. I didn't bake it before I froze it. It worked great that way.


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