Chicken Pot Pie

Posted on Sunday, August 15th, 2010

This is an absolute favorite and REW LOVES it!!  It was shared by Blair and as quickly found it’s way into our dinner rotation.  You could make this and fresh, cook and freeze in small child sized portions for a quick home cooked meal.

Recipe: Chicken Pot Pie


  • 2 Pillsbury pie crusts (found near biscuits in refrigerator section)
  • 2 cans Cream of Potato Soup
  • 1/2 bag frozen vegetables (I used peas/carrots and add corn)
  • salt and pepper to taste
  • 2 chicken breasts (or however much chicken you’d like)


  1. Boil chicken in water, then cut into little pieces. (I use leftover chicken from roast chicken or other dishes if that’s what I have)
  2. Defrost frozen veggies Press 1 pie crust into pie plate.
  3. Fill with 2 cans of soup, veggies, and chicken. Salt and pepper to taste.
  4. Cover mixture with other pie crust. Press edges around to seal. Bake on 350
  5. for ~30 mins or until golden brown.

Quick Notes

To prepare and freeze: Use a disposable pie plate. After prepared cover in tinfoil and put in a freezer bag. To thaw and cook: Let thaw in fridge at least 24 hours in advance.

Microformatting by hRecipe.

Tagged as , , , + Categorized as Main Dish

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“Mexican Fiesta Chicken”

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