This is by far the easiest and tastiest chicken pot pie recipe you will find. The fantastic thing about it is you can make it for about $5 or $6 if you know where to shop. It’s fast, easy, and cost-effective — a great recipe for students. To save dishes, I mix it right in the pie plate.
Prep Time::10 mins
Cook Time::15 mins
Additional Time::5 mins
Total Time::30 mins
Servings::4
Yield::1 9-inch pot pie
Ingredients
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3 (6 ounce) cans white meat chicken, drained and broken into chunks
1 (15 ounce) can mixed vegetables, drained
1 (15 ounce) can diced potatoes, drained (Optional)
1 (10.5 ounce) can cream of chicken soup, or more to taste
1 (8 ounce) package refrigerated crescent rolls, unrolled into a sheet
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine chicken chunks, mixed vegetables, potatoes, and condensed soup in a 9-inch pie plate. Add more soup if needed to coat the ingredients. Place crescent roll dough over pot pie ingredients; gaps are okay because they allow for ventilation. Press dough around the edges of the pie plate to seal.
Bake in the preheated oven until dough is golden brown and filling is bubbling, 15 to 20 minutes. Let cool for a few minutes before serving.