My family loves chicken pot pie but I needed something quick. I promise this recipe is not only super fast (assembly is mostly opening and dumping ingredients) but so delicious–light and flaky crust, warm and nourishing insides–especially on a cozy fall day.
Enjoy!
Connie
EZ Chicken Pot Pie
Assemble: 5-10 minutes
Cook time: 45 to 60 minutes
Makes 2 pies (feeds 8-10 people)
Ingredients:
2 packages of prepared crust
2-3 family size cans of Cream of Chicken soup (depends how thick you like your pie)
1-2 16 oz bags of mixed veggies (peas, carrots, corn)
3-4 cans of canned chicken
1/2 package of Neufchatel cream cheese
Dump all ingredients in a pot on the stove and heat on middle setting just to blend the ingredients (or, microwave on high for 2-4 minutes, stopping and stirring).
Meanwhile, unfold and place one crust on each pie plate. Pour half the mixture into each crust. Place top crust on each pie plate. Seal and make four small slits in the top of the crust for ventilation. Cook at 425 degrees for 45-60 minutes.
Serve with bagged salad on the side. Fast and delicious!
Tip: put a thin strip of foil around the edge of the crusts until the last 15 minutes of baking so the whole pie cooks evenly.
Connie, I love reading your blogs and and I love your recipes. I’m always looking for quick but nutritious recipes for my family. Your blogs are a real inspiration to me. THANK YOU!! Kelly
I so appreciate your sweet comment, you don’t know:) I told a friend who is a major chef, like Italian to her bones, and is also an amazing photographer. So my low key recipes and really homespun pictures are, as I told her, to the core “Back to Basics”:) I’ve been pretty sure that they are so unglamorous as to seem like, Well, duh, move along. But the fact is, I like cooking simple and easy and clean and fast. So that makes me THRILLED that you have been enjoying them too!! Thanks for sharing, made my day:)