Easy Chicken Pot Pie

This fast and easy version of chicken pot pie cuts time in half by using premade pie crusts, frozen veggies, and canned cream of chicken soup.

Prep Time30

Cook Time4

Total Time4 30

Servings: pie

Calories: 3165kcal

Author: Four to Cook For

1 pound boneless chicken breasts, cut into bite-sized pieces (about 3-4 breasts)
2 large large russet potatoes, cut into bite-sized pieces
20 oz cans of condensed cream of chicken soup (2 cans)
1 cup milk
1 small onion, diced
2 cloves garlic, minced
1 package Italian seasoning dressing
1/2 tablespoon paprika
ground pepper to taste
12 ounce package of frozen peas and carrots
1 package premade pie crust containing two crusts

Combine chicken, potatoes, soup, milk, onions, garlic, and spices in the slow cooker.
Cook on high for 4 hours.
Last 10 minutes of cooking, add package of peas and carrots.

About a half hour before adding the peas and carrots, turn oven on to 375 degrees Farhrenheit.
Poke and bake one crust for about 15 minutes, or until slightly golden. Remove when finished and let cool. (Leave the other crust on the counter to thaw. )

Add the meat filling to the pie and then remove the thawed pie crust and use it to cover the meat pie filling.
Pinch the ends. Poke holes in it, and bake for about 15 minutes. Check to see if the edges are cooking faster, and if they are place some aluminum foil around the edges.
Let bake for 10 minutes more or until golden brown.

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