• Cooking Time:
  • Servings:
  • Preparation Time:


This Chicken Pot Pie is a Southern Tradition and super easy to make!


  • -1 12 ounce can of (Tyson)chicken, drained
  • -1 Can Cream of Chicken Soup
  • -1 cube chicken buillion dissolved into 1/2 cup warm water
  • -2 Ready Made, deep dish pie crusts
  • -2 Medium Potatoes, peeled and cubed
  • -1 package frozen veggies
  • -Salt and pepper to taste
  • -1 Tsp. each of onion and garlic powder


  • Boil Potoates and Veggies until tender (Do not overcook). Drain.
  • 2.) Meanwhile, mix together chicken, soup, broth water, salt, pepper, onion and garlic powders.
  • 3.) *Take frozen pie crusts out about 10 minutes before the pie is ready to be made.*
  • 4.) Once vegetables are fork tender- add to chicken mixture.
  • 5.) Pour Vegetable and Chicken mixture into one of the deep dish pie crusts.
  • 6.) Cut slits (or design) into remaining pie crust for venting. Flip the remaining pie crust over on top of the first.
  • 7.) Using a fork, seal the edges of the 2 pie crusts. Using a sharp knife, cut "hangover" crust around the pie.
  • 8.) Bake at 350` for 35-40 minutes or until crust is golden brown and filling is beginning to bubble. Enjoy!

Categories: Main Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved