• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 15-oz package refrigerated pie crusts
  • 1 10-oz package frozen mixed vegetables, thawed
  • 1/2 cup chopped onion
  • 1/4 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 1 Tbsp chicken bouillon, divided
  • 2.5 cups diced cooked chicken
  • 1/4 tsp thyme
  • 1/8 tsp ground black pepper
  • 2 cups water
  • 3/4 cup milk
  • 1 2-oz jar diced pimento
  • 2 Tbsp chopped parsley


  • Heat oven to 400F.
  • Place 1 pastry in 10" deep pie plate.
  • In large saucepan, cook onion in butter until tender.
  • Stir in flour, bouillon, thyme, and pepper.
  • Add water and milk all at once.
  • Cook and stir until thickened and bubbly.
  • Stir in mixed vegetables, chicken, pimento, and parsley.
  • Pour mixture into pie plate.
  • Place top crust over chicken mixture.
  • Flute edges of pastry and cut slits in top to allow steam to escape.
  • Bake 25-30 minutes or until pastry is golden brown and filling is hot.
  • Prep time: 20 minutes
  • Bake time: 30 minutes
  • Serves: 6-8


This is a super easy chicken pot pie, but make sure to use a DEEP pie plate! I usually use whatever frozen vegetables I have in the freezer and skip the pimento if I don't have any in the house.

Categories: Main Dish  Poultry 

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