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.
Ingredients
- white meat chicken, drained and broken into chunks: 3 cans (6 ounce cans)
- mixed vegetables: 1 can (15 ounce can, drained)
- potatoes: 1 can (drained, 15 ounce can, diced, optional)
- cream of chicken soup: 1 can (10.5 ounce can, to taste)
- refrigerated crescent rolls, unrolled into a sheet: 1 pack (8 ounce pack)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
