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Easy Chicken Pot Pie

Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients
  

  • 1 cup pre-cooked diced chicken breast
  • 1 tsp butter, margarine or olive oil
  • 1 medium onion - chopped
  • 2 10.5 oz cans cream of chicken soup
  • 10 oz bag of frozen peas and carrots
  • 1 boiled egg - chopped (optional)
  • 1 - 2 tsp tarragon - or to taste
  • salt and pepper to taste
  • 2 refrigerated pie crusts

Instructions
 

  • Preheat oven to 375º F.
  • Saute the onion in the butter until translucent
  • Add all other ingredients (except crusts) and cook until the veggies are heated and no longer frozen, approximately 5 minutes.
  • Fir the first refrigerated pie crust in your pie plate, pressing to the sides of the pie plate. Leave the top excess hanging over the edge of the pie plate - do not crimp.
  • Pour the prepared filling into the pie crust.
  • Top with the second crust and press the two pie crust edges together, crimping to seal.
  • Prick the top crust with fork to create few air holes in the top crust, piercing the crust 4 - 5 times.
  • Bake at 375º F for 30-40 minutes, until top crust is golden brown.