Chicken Pot Pie- It doesn’t Get Any Easier

Chicken Pot Pie

Mountain Momma
This chicken pot pie came about because my husband didn't prefer the pie crust and we wanted to try something differen.t
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course lunch, Main Course, sunday lunch, supper
Cuisine American


  • Large Pot
  • 13×9 Baking Dish


  • 1 Box Stove Top Chicken Flavored Stuffing
  • 1 Box Stove Top Cornbread Flavored Stuffing
  • 1 16-24oz Bag of Frozen Mixed Veggies
  • 1 Small Can Cream of Chicken Soup
  • 1 Small Can Cream of Mushroom Soup
  • 2 Large Cans Chicken Breast or 1-2lbs fresh chicken cooked


  • Pre-Heat Oven to 350 Degrees Fahrenheit.
  • Prepare Stuffing as directed.
  • In a large pan, combine the cream of mushroom and cream of chicken soup.
  • Once soup is heated and starting to bubble, add your chicken.
  • You then want to season as you wish. I used a pinch of garlic powder, onion powder, salt and a healthy pinch of pepper at this point.
  • Once chicken and soup have started to bubble, add mixed veggies.
  • Heat this mixture thoroughly.
  • As soon as it becomes bubbly, spoon mixture evenly into your 13×9 baking dish.
  • Fluff your stuffing and spoon this over your chicken, soup and veggies.
  • Cover with tin foil and place in the oven, baking for approximately one hour.
  • After one hour, uncover and allow the top to brown by baking for around 15 more minutes.
  • Allow to cool slightly and serve with mashed potatoes or just as a stand alone dish.
Keyword chicken and veggies, chicken casserole, chicken pot pie, easy, healthy, quick

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