Super Duper Easy Chicken Pot Pie Recipes

Steps:

• 1. Bring pie crust to room temperature while chicken is baking. Season chicken with salt and pepper. Preheat oven to 400 degrees.
• 2. Unroll pie crust gently and place into at least a three inch deep 8 or 9 inch casserole dish. Leaving approximate 1/4 inches hanging over.
• 3. Put prepared chicken in bottom of crust lined dish. Add the Veg-All and Cream of Chicken Soup. Top with Cheddar Cheese and top with second pie crust.
• 4. Tuck ends of crust under bottom crust to seal well all around. Take a fork and pierce the top several time. Place in oven and bake for about 40 minutes. Keep and eye on it. When it starts to brown, baste the top with the melted butter and continue baking until golden brown. Serve with a salad and your dinner is done. So delicious.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Steps:

• Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
• Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
• Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.

Steps:

• In med. to large bowl mix chicken breast, cream of potato, milk, veg-all, spices, salt and pepper together very well. until no lumps from soup is left
• Pre-heat oven 350 degrees, while oven is pre-heating take thawed out pie crust and pour equal parts of mixture into 2 of the pie shells, stop right before you get to the very top this will help stop spill over's when cooking
• There should be 2 pie crust left, take one crust at a time and carefully put it on top of one of the she shells that has pot pie mixture in it...repeat for the remaining shell take a fork and go around the edges to make a seal for closing the top of the pie crust. Take a butter knife and cut 4 slits on top of each pot pie. Put both pot pies in oven and bake them from 50 mins. to an hour. After 40 mins. check on them depending on what kind of oven you have it may take longer or less time to cook. When the edges and top of the pie crust are a perfect med. golden brown and no longer soggy then you are ready to take out of oven. Let stand for 5 mins. then serve
• There are so many different ways to make this you can turn it in to an easy italian pot pie just by adding spicy chicken and cheesey soup and instead of using pie crust ust tortilia shells or chips. And add cayenne pepper,salsa and paprika to spice the it up and if you don't want veggies in it replace them with chili. Put your own twist in it and let me know, im always looking for new and easy ways to cook im disabilied and cooking easy simple meals are my only way i can do something good for my family. God bless

Steps:

• Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
• Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.

Steps:

• Get one of them un mixin bowls out and mix everything really good except the pie crusts.
• Thaw Pie crust at least 10 minutes.
• Divide mixture between each of the 2 deep dish good pie crust.
• Top with cheap brand and pinch shut.
• Cut slits to vent. (3).
• Freeze one. Unless you have a great big ol' family.
• Place in oven preheated to 375 F for about 40 minutes. ON BOTTOM RACK unless you like the doughy crust on bottom).
• Take out and let sit 15 minutes then dig in!

Steps:

• Preheat oven to 350 degrees.
• Mix together Veg-All, Soup and Chicken in large bowl. Season with salt and pepper.
• Spoon into frozen pie crust and top with second pie crust.
• Bake at 350 for 35 minutes or until top crust is brown. All ingredients are already cooked.

Steps:

• Mix the 2 cans of potato soup, veg-all, and 1 soup can of milk, salt & pepper together in a big mixing bowl.
• Cut up the chicken into bite size pieces..Add to soup mixture..
• Take a 9 inch pie pan, spread one crust on the pie pan, top with soup,veggie, chicken mixture. Put the top crust on top of the mixture. Pinch edges closed all around pie.
• Beat an egg, brush egg on top of the pie crust. Cut four slits in the middle of the pie.
• Bake in preheated oven 400 degrees for 30 minutes uncovered, then 30 minutes covered with aluminum foil. (The pie will be quite brown on top)Let sit for 15 minutes, slice with pie cutter, serve and enjoy!!

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!