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Easy Chicken Pot Pie

Easy Chicken Pot Pie - ATEASPOONOFHAPPINESS.COM

This easy chicken pot pie is literally one of the easiest things I’ve ever made, and I’ve been making it for a while now. It was one of the first recipes I ever adapted and didn’t follow to the tee. I was so happy with the way it turned out that I made it probably 20 times that year, and it gave me the confidence to start experimenting with other recipes. It’s still one of Marc’s favorite meals, and it a great weeknight meal because of how simple it is. In fact, you can easily prepare the pie the night before or in the morning and simply bake it when you’re ready.

Now, I realize that not everyone is a fan of cooking with condensed soups, and I usually try to steer clear of them myself. But, they just work in this recipe. The combination of the cream of celery and the cream of chicken give the sauce the flavor of a slow cooked gravy-based sauce and it is yum-yum. Besides, every once in a while you just need to take a shortcut – or two in this case since we are using pre-made pie crusts as well. So give yourself a break and try this easy chicken pot pie. Trust me, you won’t regret it.

Easy Chicken Pot Pie - ATEASPOONOFHAPPINESS.COM

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Easy Chicken Pot Pie


  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
Scale

Ingredients

  • 2 boneless, skinless chicken breasts, cooked and chopped (about 2 1/2 – 3 cups)
  • 1 10.5-ounce can 98% fat free condensed cream of celery soup
  • 1 10.5-ounce can 98% fat free condensed cream of chicken soup
  • 1/2 cup water
  • 3 cups frozen mixed vegetables (or one small bag)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 prepared pie crusts
  • Melted butter or margarine for brushing pie crusts

Instructions

  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, whisk the soups and water together.
  3. Stir in chicken, frozen vegetables, pepper and paprika.
  4. Place one pie crust in bottom of a pie plate.
  5. Pour filling into pie crust.
  6. Top with remaining pie crust and close pie by pressing the edges of the two crusts together.
  7. Brush crust with melted butter or margarine.
  8. Bake for 45 – 55 minutes.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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  • Reply
    Andj
    August 22, 2013 at 12:40 pm

    It’s definitely good to know a few short cut recipes-and this one looks so yummy!

  • Reply
    shashimcharles
    August 23, 2013 at 8:41 am

    This is indeed an easy recipe – it looks so GREAT!
    Shashi @ http://runninsrilankan.com

  • Reply
    Snip of Mint
    August 24, 2013 at 9:30 am

    Melissa! I somehow ended up on your blog and I absolutely love it! Beautiful photos and design. I’m looking forward to perusing your recipes!!

  • Reply
    Grilled Herb Mustard Chicken | A Teaspoon of Happiness
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    Pattie
    January 16, 2014 at 6:10 am

    Melissa I made this two nights ago and had no plain paprika, so I used smoked paprika…was it delicious!!!

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    Grilled Herb Mustard Chicken - Simply Whisked
    June 12, 2018 at 3:01 pm

    […] that still have yet to be used. Either way, this recipe is one of those easy recipes and so was the Easy Chicken Pot Pie that I posted last week. Both were recipes I made a lot when we were living in Wichita, and making […]

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