Quick Chicken Pot Pie

 Serves: 6-8    |     Prep: 15 min     |     Cook: 45 min     |     Ready: 1 hr 10 min


2 Pillsbury Rolled Pie Crusts
3/4 can Cream of Celery Soup
3/4 can Cream of Chicken/Mushroom
4-6 oz. cream cheese, softened
1 c. chicken broth
seasoned salt, to taste
garlic pepper, to taste
2 c. cooked chicken, diced
1/4-1/2 c. frozen garden peas
1 cooked small potato, diced in small
     chunks (*Optional)


I have tried to make this by not wasting 1/4 can of each of the soups, but if you use the whole cans it overflows the pie pan. I usually just save the rest to give a treat to the dogs on their food.


Line 9″ pie pan with one crust. Poke some holes in bottom to vent. Crimp edges. Bake in oven at 400 degrees for 5 minutes. Remove from oven and set aside.

Mix together soups, cream cheese, broth and spices till creamy. Add chicken and mix till blended. Add peas and potatoes and gently stir so as not to break up potatoes or peas.

Top with other pie crust and seal around edges by crimping together. Place foil around outside edge of pie to prevent overcooking.

Bake at 400 degrees for 30-40 minutes. Start checking at 30 minutes to make sure top is not browning too much. Remove and cool for 10 minutes before cutting.