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Easy Homemade Chicken Pot Pie

Quick & Easy Chicken Pot Pie

5 from 1 vote
Kierste Wade | Old Salt Farm
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6


  • 1 double pie crust, I use Pillsbury
  • 2 cans Cream of Potato soup
  • 1 c. frozen mixed vegetables
  • 2-3 chicken breasts, cooked and cubed
  • Thyme
  • Sage
  • Salt & pepper


  • Mix the last 6 ingredients together (herbs and seasonings to taste).
  • Press bottom crust into pie pan.
  • Place filling inside pie crust.
  • Top with other crust, seal and flute edges.
  • Cut slits into the top of the crust.
  • Bake at 350 degrees for 45 minutes, or until crust is golden brown.
  • Cover crust edges with aluminum foil for first 20-25 minutes, then remove.
  • OPTION: I need two pies for my family, so I double all the ingredients except the pie crust. I place the filling in a 9x13 pan, then use both pie crusts on the top, overlapping a bit as necessary. I flute the edges, and bake for about 10 minutes more.
Course :Dinner, Main Course
Cuisine :American
Keyword :easy meals, quick dinners
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