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Chicken Pot Pie (Semi Homemade)

Sarah Baade
This pot pie comes together quickly and serves up pure comfort food.
Course Dinner
Cuisine American
Servings 6 Servings


  • 2 9" unbaked pie crusts
  • 2 16oz bags frozen mixed vegetables (blend of carrots, corn, peas & green beans)
  • 2 12oz cans premium white chicken
  • 2 10oz cans cream of chicken condensed soup


  • Preheat oven to 425°F.
  • Unroll one unbaked pie crust and place in a 9” pie dish.
  • In a medium bowl, stir together vegetables, chicken and condensed soup.
  • Spread mixture into pie crust and top with remaining unbaked pie crust. (You're going to feel like you can't fit all of the filling in there but trust me, it will work. Just pile it high!)
  • Pinch edges of crusts together to create a seal.
  • Cut several slits into top pie crust.
  • Bake 45 minutes or until crust is golden brown.


If you prefer a shiny crust, whisk together 1 egg with 1 tablespoon of water then brush the mixture over the top pie crust before baking.
Keyword Chicken Pot Pie, Easy Chicken Pot Pie, Pot Pie, Semi Homemade Chicken Pot Pie