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canned chicken pot pie recipe
Ash Tyrrell

Canned Chicken Pot Pie Recipe

When I first discovered how easy it was to make a canned chicken pot pie, I couldn’t believe I hadn’t tried it sooner. It’s one of those dishes that feels homemade and comforting without requiring a full day's commitment in the kitchen.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 15 oz package ready-made pie dough (2 crusts) – store-bought dough saves time, and letting it warm slightly before rolling prevents cracking.
  • 1 10 oz package frozen mixed vegetables, thawed and patted dry – rinsing removes excess ice and prevents a soggy filling.
  • 1 –2 cups cooked chicken shredded – using rotisserie or poached chicken keeps the texture tender without overcooking.
  • 1 10½ oz can cream of potato soup – thicker than cream of chicken, it adds rich body.
  • 1 10½ oz can cream of chicken soup – blends texture and boosts savory flavor.
  • ⅓  cup milk – thins the mixture to a creamy consistency without watering it down.
  • 1  teaspoon Lawry’s seasoned salt – adds a nice depth; you can reduce to taste if you're watching sodium.

Method
 

  1. First, take one crust from the package and line your pie plate. If it feels too stiff, let it sit at room temperature for 10 minutes so it's easier to shape. Gently trim any excess dough along the edges. Having a well-fitted crust helps hold your filling without gaps or overhangs.
  2. In a bowl, stir together the thawed vegetables, shredded chicken, cream of potato and chicken soups, milk, and seasoning salt until everything is evenly coated. The milk ensures the mixture isn’t too thick, while the soups give that creamy, rich base. Taste it—adjust salt or add pepper if needed—so your flavors are balanced before going into the pie crust.
  3. Pour the filling into your prepared bottom crust. Lay the second crust on top, pressing the edges to seal—pinch or flute them for a decorative touch. Slice small vents in the top crust so steam can escape and prevent sogginess. This little step helps ensure a flaky, crisp finish.
  4. Preheat your oven to 375 °F. Place the assembled pie in the center and bake for 45 to 50 minutes, until the crust is golden brown and the filling bubbles at the vents. If the edges brown too quickly, loosely tent them with foil near the end. Once done, let the pie rest for 10 minutes before slicing to allow the filling to set up.