Danielle's Super Easy Chicken Pot Pie | DizzyBusyandHungry.com - This creamy, delicious family meal is quick and easy and the kids love it!
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4.07 from 46 votes

Danielle's Super Easy Chicken Pot Pie

This creamy, delicious family meal is quick and easy and the kids love it!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entree
Cuisine: American
Servings: 6 People
Calories: 484kcal
Author: Kristin


  • 1/2 tablespoon olive oil
  • 3 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 16 ounces frozen mixed vegetables (1 bag)
  • 10.75 ounces cream of chicken soup (1 can - I used reduced fat)
  • 3/4 cup milk
  • 1 cup shredded cheddar cheese, divided (I used reduced-fat)
  • 2 refrigerated pie crusts


  • Preheat oven to 450 degrees.
  • Heat olive oil in a large skillet.
  • Add chicken, onion, garlic salt, and pepper, and cook until the chicken is done.
  • Mix in the vegetables, chicken soup, and milk, and cook until heated through.
  • Spray a 1.5 quart casserole dish with cooking spray, and place the first pie crust along the bottom and up the sides.
  • Stir 1/2 cup cheddar cheese into the chicken/vegetable mix, and then pour into the casserole dish.
  • Sprinkle the top of the chicken mixture with the remaining 1/2 cup cheddar cheese, and then arrange the second crust on top.
  • Cut a slit in the middle of the crust, and place in the oven.
  • Bake for 15-20 minutes, until the crust is golden brown.



Calories: 484kcal | Carbohydrates: 44g | Protein: 24g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 1012mg | Potassium: 521mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4035IU | Vitamin C: 9.5mg | Calcium: 155mg | Iron: 3mg