4-Ingredient Chicken Pot Pie Recipe

Easy as pie!!! Everyone loved it!!! Followed a few suggestions though, used 2 cans of soup and 1/2 cup of milk, added spices: salt pepper, galic powder, onion powder, oregeno, and parsley. Will make again!!!

It was good, but very bland. After following feedback from other reviewers, I added 1/2 cup of milk, and used low fat soup - these made for a great consistency. I used corn and peas, but next time I'll try adding try mushrooms and carrots with it. I'll also add 1/2 tsp. of marjoram, 1/4 tsp. of salt, onion flakes, and a dash of parsley to spice it up. Very easy, and worth keeping!

Wow! This was delicious! It was so easy that I had to try it and knew it would be good, but I didn't expect it to be great. I did add one extra can of soup (I used 1 cream of chicken and 1 cream of celery). I also used frozen veggies - carrots, peas & corn - instead of canned (I just boiled them for a minute in the chicken stock leftover from cooking the chicken). I will definitely use this recipe over and over again. Thanks!

I made my own crust, used a can of cream of chicken and a can of cream of mushroom, and then used frozen veggies. I also added some salt, pepper, a little garlic powder, thyme, and some Lawry's seasoned salt. Really easy, and turned out great. My whole family loved it.

Wow...I've attempted chicken pie before and had terrible results but not this time. Delicious!! I made a ton of tweaks, so many that I'm not sure if what I made is really the same recipe anymore. I heated two cans of soup (cream of chicken and cream of chicken with herbs) thinned with some milk and stock and made an additional sauce with 1/3 cup butter, 1/3 cup flour (whisked together and cooked for 2 minutes), 1 and 3/4 cup chicken stock, 3/4 cup milk, salt, pepper, celery seed and fresh thyme. I wanted to be sure I had tons of gravy. Once I mixed all that together I reserved a third of it to top the pie and mashed potatoes with. I cook up a chopped onion, 3 ribs of celery and 3 shredded carrots in some butter. I then sliced up a roast chicken and boiled and chopped up 2 potatoes. I threw all that in along with a can of peas. Now I had enough for two pies. I put 1/2 the filling in the freezer for next time. Used 2 deep dish ready made crusts. One I poked holes in and flashed baked for 10 minutes at 350 and the other I used to top it all, giving it an egg wash and cutting some holes in the top. Cooked at 350 until golden.

Followed exact directions but did add two cans of cream of chicken soup instead of one...DELICIOUS! This will be a regular dish in our home.

I just did not like this recipe. It would have been alright if I had used fresh vegetables. The problem was the canned veges, they made it taste awful. My husband thought it was ok but I couldn't eat mine. I doubt I'll ever make it again.

I found the a lot of these reviews to be incredibly rude and condescending. For one thing, most reviewed something they DIDN'T COOK! That is a huge pet peeve for me. There are plenty of people that appreciate the ease of this recipe and I'm one of them. I have tried this and during the winter it's a go-to recipe for me and my family. I do replace the canned vegetables with frozen or fresh vegetables, but follow the rest of the recipe exactly. I usually make 2 at once and freeze one. With a full time job and a family with limited time, I think this recipe is a winner and doesn't make whoever created it "lazy". Thank you Sharon for posting it and know that not everyone shares the feelings of the opinionated reviewers who are reviewing something based on their own 'nose in the air' mentality

This recipe was not bad for a weeknight supper, however it was definetly nothing really special. I thought that it tasted like eating a can of soup with chicken and vegetables in it. I like lots of sauce in my chicken pot pie and I felt that 1 can of soup did not make enough sauce for the pie. I added an extra half can and I think next time I will add fat free sour cream instead of the extra soup and a few tablespoons of white wine. I think I will also try making it with puff pastry. I also added about 1/2 tsp garlic powder and 1/4 tsp onion powder and some fresh ground pepper. I used the half fat soup and I feel this worked well.

I'm always looking for new chicken recipes, and I was skeptical when I found this one. I made it last night and it was excellent. I tweeked it a little: I added 1 can sweet cord 1 big handful of sweet baby carrots 1 large potato (diced) a few shakes of celery salt and pepper a few shakes of dehydrate onion 4 cloves of roasted garlic (sliced thin) It was EASY and yummy!

I am SO EXCITED about this recipe. I followed the other reviewers' advice and used a can of cream of chicken AND a can of cream of celery (PERFECTION!). I used a bag of frozen peas and carrots that I gently cooked in the chicken stock that I had leftover from poaching my chicken breasts. One user suggested using the ready-to-bake pie crusts in the Pillsbury biscuit section, which I did, and it was easy to use and tasty to boot! Next time I will use more chicken, as I used two whole frozen chicken breasts, which were on the smaller size. I used a glass 9.5in baking pan and there wasn't quite as much filling as I'd have liked... the taste is AMAZING though! I sampled the filling while I was preparing it to go in the oven to see if it needed any additional spices and I had to resist eating it right out of the pot, lol... Thanks for a great recipe that I will am looking forward to using again... and again... and again!

i only found the bottom was soggy

I made this recipe before I saw it on here. I was short on time and wanted something warm and comforting. It works perfectly for both. I did add some chicken broth with the cream of chicken soup. I like mine on the wet side

Had all the ingredients at home — perfect!

Sounds great, and so easy!

Bro, zero effort, maximum flavor.

I make this all the time but add Mrs dash garlic and herb seasoning because it is a little bland without it. We’ve used other spices but that’s my favorite since it’s salt free and there’s a good bit of sodium in the soup. You can always use the low sodium soup too My fam loves this!!

I make this exact recipe all of the time. It's a family favorite. No leftovers and if there are any....they go to school the next day for lunch. Awesome if you buy a rotisserie chicken and use the chicken from that too. Lots of options here.

I've been making this for years. My kids (all adults now) have always loved it. For people who are saying it's bland - you could try using Cream of Chicken with Herbs if you can find it at your store. Otherwise, I just add my own seasoning - parsley, oregano, basil, onion powder, garlic powder, pepper, etc. I also use frozen veggies (heat them up first) and I use canned chicken when I'm in a pinch. So easy yet so delicious. It's definitely a crowd pleaser!

A comforting meal with a flaky crust and creamy filling. Perfectly seasoned, hearty, and packed with tender chicken and veggies.