Chicken Pot Pie


  • 1 Box Refrigerated Pie Crust 
  • 2 Chicken Breasts
  • 2 Large Russet Potatoes, scrubbed well
  • 1 – 12oz bag of frozen mixed veggies –corn, peas, carrots, green beans
  • Extra frozen corn. (I like a lot of corn but you can omit this if you want.)
  • 3 cans of Cream of Chicken Soup
  • Seasoned Salt
  • Olive oil
  • Salt & Pepper
  1. Preheat oven to 425 degrees.  
  2. Microwave your whole, scrubbed potatoes until they are soft.  Set aside to cool.
  3. Cover bottom of a large skillet with olive oil.  Sprinkle chicken breasts with seasoned salt and then cook over medium heat in the skillet until they are no longer pink inside.
  4. Put your frozen veggies in a glass bowl and microwave them for about 3 minutes.
  5. Dice your potatoes and your chicken breasts.  Salt and pepper the potatoes. 
  6. In a large, deep pie plate or other baking dish, unroll and spread out one of the pie crusts evenly.
  7. Spread one can of cream of chicken soup in the bottom of the crust.  Next layer half of the chicken, veggies, and potatoes.  Pour a can of cream of chicken soup on top and then layer the other half of the chicken, potatoes and veggies.  Top with the last can of soup.  
  8. Unroll and lay the 2nd pie crust on top of the mixture.  Roll and crimp the overhanging crust, pressing against the edge of the baking dish.  
  9. Cut a couple of slits in the middle of the crust.
  10. Bake for one hour or until crust is golden brown. 
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