Easiest Chicken Pot Pie

From: AnnieLynne

On Jan 9, 2009

Loved it! Anything that is that easy to make and tastes that good gets 5 stars from me! I made this to take to my Grandmother's for a pre-Valentine's Day dinner, so I felt the need to make it a little more festive! I used a small heart-shaped cookie cutter to cut 2 hearts in the top crust (one on each side). I placed the cut-up crust on top of the pie and then put the cut out hearts on the crust as extra decoration. I brushed the top with an egg white to brown the pie. Turned out beautifully! Thanks for the recipe! Will make again soon! UPDATE: This recipe made it into my Favorite Finds of 2008! cookbook! Thanks, again, Anchor Girl!

From: Laura Myers

On Dec 9, 2008

I followed the other reviewer's lead & nuked frozen veggies,drained them, added my thawed chicken (which I had frozen from a leftover dinner), 1 can of reduced fat Cream of Chicken soup and a 1/4 of soupcan water, stirred it all up & nuked it for 4 mins, transferred to 2 qt caserole...Topped w/whack-a-can Croissant dough for topcrust. Baked for 15 min.@375. I had unexpected kids at dinnertime and all 8 kids (2-11 y.o.) DEVOURED this. THANK YOU THANK YOU!!! I needed something quick & edible & I got a meal to add to our monthly menu!

From: Caryn Dalton

On Apr 7, 2005

How funny, I go to post my own pot pie recipe, and search for it first, as suggested by RecipeZaar and there it is...only here is how mine differs (it is faster). I first brown my bottom pie crust in oven for 10 minutes. While that is browning, I cut up my chicken with scissors into bite size pieces over a hot skillet. While the chicken is lightly browning, I cook the frozen veggies in the microwave with a covered casserole dish for 8 minutes. Then, when veggies are done, I drain the water and add 2 cans of cream of CHICKEN soup, stir together well and nuke that for four minutes or until piping hot. Then, add chicken to the mixture, pour into pie plate (you will probably have enough mix for two of these pot pies...I always do) and add your top pie crust. Just bake it for another 15 minutes or until top pie crust is brown. Total cook and prep time is 30 minutes! Always gets rave reviews and amazes me that something that good is sooooo easy!

From: KeyWee

On May 13, 2003

Easy & delicious. I made this up ahead of time, jaunted off to exercise class, and then had DH toss it in the oven an hour before I got home - voila - dinner! Served with a green salad. Didn't change anything about the recipe (although I may use fresh veggies next time, instead of frozen, just a personal preference). Plenty left over for lunch the next day. Thanks, A.G.!