Best Super Fast Chicken Pot Pie Recipes

SUPER FAST & EASY CHICKEN POT PIE

Super Fast & Easy Chicken Pot Pie image

Make and share this Super Fast & Easy Chicken Pot Pie recipe from Food.com.

Provided by Jacque Jacques

Categories Savory Pies

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 (9 inch) deep dish pie shells
3 chicken breasts (or canned chicken can be used)
1 cup canned carrot
1 cup frozen peas
1 cup frozen corn
1 (2 3/4 ounce) can French-fried onions
2 (10 3/4 ounce) cans cream of chicken soup (undiluted)
1/4 teaspoon salt

Steps:

Preheat oven to 375°F.
Prick bottom of 1 pie shell all over with fork.
Bake, uncovered, for 10 minutes.
Set second pie shell aside to thaw a bit.
Combine chicken, vegetables, onions, soup and salt.
Fill bottom of the partially baked pie shell with mixture.
You will have to mound it up--but don't worry it doesn't get real runny.
Place second pie shell on top.
Prick with fork 6 times.
Set on foil covered oven rack or pan to catch any spills.
Bake, for approx 1 hour.
Enjoy!

SUPER FAST CHICKEN POT PIE

Super Fast Chicken Pot Pie image

Start with cooked chicken, throw in a few easy ingredients, and speed a delicious meal to the table. I found this recipe in a newspaper article.

Provided by Susie D

Categories Savory Pies

Time 40m

Yield 1 pot pie, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 large chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1 deboned deli chicken
1 (15 ounce) jar alfredo sauce
16 ounces frozen mixed vegetables (peas, carrots, green beans, corn)
2 tablespoons chopped pimiento or 2 tablespoons red peppers
1 pinch dried thyme
salt & pepper
2 crusts from 1 package refrigerated pie crusts

Steps:

Preheat oven to 375 degrees.
Chop chicken.
Empty bag of frozen veggies into a microwave safe bowl. Defrost in microwave. Drain any liquid.
Add everything except the pie crusts. Stir.
Spray a deep dish glass pie pan with cooking spray.
Line the pie pan with one crust. Press lightly to mold to pan.
Fill with chicken, vegetable, & sauce mixture.
Top with remaining crust. Press lightly. Crinp edges of the crusts. Cut a few slits in top of pot pie.
Bake for 25-30 minutes until golden brown.
Let sit 5-10 minutes before slicing into wedges.

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