Quick and Easy Chicken Pot Pie - Kraft Recipes Top
Comida Kraft
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Quick and Easy Chicken Pot Pie

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  • Preheat oven to 350 degrees F. Open both cans of Veg-All; drain liquid and set liquid aside. Mix vegetables with chicken in pan. Mix liquid from Veg-All with cornstarch; mix until all lumps are gone. Add to vegetable/chicken in pan and bring to a boil. Set aside from heat once it comes to a boil and begins to thicken. Add salt and pepper to taste.
  • Take first pie crust; lightly flour and put flour-side down into pie plate. Form with hands where it is flat on the bottom and sides. Fill with chicken/vegetable mix. Cut butter/margarine slices and place on top of mixture. Take second pie crust and lay on top of mixture. Using floured fork, push along the top edge of pie plate to combine bottom crust with the top crust. With fork, make several holes in the top crust to vent steam while cooking.
  • Place in oven and cook approximately 30 minutes or until golden brown. Allow to set approximately 10-15 minutes before eating.

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