This is a super simplified chicken pot pie that uses mostly canned ingredients, making it an affordable meal that takes little to no time to assemble. And you can really make it your own–feel free to replace my ingredients with whatever canned veggies and condensed soups you like. Comforting, savory, wholesome…everything a pot pie should be.
- 2 9-in. refrigerated pie crusts (Pillsbury)
- 2 boneless skinless chicken breasts cooked & diced (or shredded)
- 1 can peas & carrots mix
- 1 can corn
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Preheat oven to 400 F. Line a pie dish with one of the refrigerated crusts.
- In a large mixing bowl, combine pre-cooked chicken, canned vegetables, canned soups, and herbs.
- Pour filling mixture into the pastry lined pie dish. Place second pie crust over top–seal and flute the edges to connect the two crusts. *Before putting into the oven, cover the pie crust edges with aluminum foil to prevent burning*
- Bake in preheated oven for 30 minutes. Remove foil from crust. Then bake again for another 30 minutes until the top and edges are nice and golden brown.
- Make sure to let the pie rest for 10-15 minutes before serving.