Nothing beats a piping hot chicken pot pie, and this recipe is doable for all levels of home chefs from novice to expert!
- 1 chicken breast, about 1/2 pound or less
- 1 cup potatoes (about 1 medium russet potato)
- 1 cup carrots
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 can cream of chicken soup, undiluted
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- One double pie crust of your choosing
- In a medium pan, add your chicken breast and a few cups of water to cover the chicken. Cook over medium-high heat, until the chicken is cooked through and can be shredded, about 10 minutes.
- Remove from the water and shred. Set aside.
- After you have boiled and shredded your chicken breast, throw the potatoes and carrots in the same water, and boil until soft, about 10 minutes.
- Add peas and corn for a minute or two to thaw. Drain excess water.
- In a medium mixing bowl, combine veggies, cooked chicken, can of soup, and seasonings.
- Divide pie crust into two, rolling both pieces into 9 inch circles. Place one in the bottom of 9 inch pie plate, add guts, wet the ridge of the pie crust with water, top with second pie crust, crimp edges with your fingers, and cut off the extras.
- Cut holes in the top, so steam can vent.
- Bake for 45 to 60 minutes, or until golden brown in a 375 degree F. oven.
- Serve hot.
- This is one of the oldest recipes on my site! It’s so easy and so hearty. If you aren’t a fan of canned cream of chicken soup, feel free to make your own homemade version.
- You can add more or less of the veggies as you like. I’ll often add green beans, too.
- Category: main dish
- Method: bake
- Cuisine: American
Keywords: chicken pot pie, pot pie, easy pot pie recipe, chicken dinner, pie crust, easy dinner