Auntie Em's Easy Chicken Pot Pie Recipe

This recipe, adapted from Gwen McKee & Barbara Mosely's "The Best of the Best from America" cookbook (c. 2008), delivers a comforting and delicious chicken pot pie without the fuss! Skip the deboning and peeling – this easy recipe uses pantry staples for a quick weeknight meal. Perfect for busy cooks, this recipe is packed with flavor and uses convenient canned soups for ultimate simplicity. Get ready for a taste of home-style goodness!

Prep Time 20 mins
Cook Time 65 mins
Calories 419 kcal
Protein 32g
Rating 4.0 (1 Reviews)
Auntie Em's Easy Chicken Pot Pie 97

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Auntie Em's Easy Chicken Pot Pie

  • 1 (14 1/2 ounce) package refrigerated deep dish pie crusts
  • 2 (5 ounce) cans chunk chicken, drained
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (2.8 ounce) can French fried onion rings
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/4 teaspoon salt
  • 1 (10.75 ounce) can condensed cream of mushroom soup

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How to Make Auntie Em's Easy Chicken Pot Pie

  1. Preheat oven to 375°F (190°C).
  2. Prick the bottom pie crust all over with a fork.
  3. In a large bowl, combine the shredded chicken, frozen vegetables, onion rings, cream of chicken soup, cream of mushroom soup, and salt. Mix well.
  4. Pour the chicken and vegetable mixture into the bottom pie crust.
  5. Carefully place the top pie crust over the filling. Crimp the edges to seal.
  6. Cut several slits in the top crust to allow steam to escape.
  7. Place the pie on a baking sheet lined with foil to catch any spills.
  8. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10-15 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

57 g

Sugar

16g

Fat

35g

Carbs

11g

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