Easy Chicken Pot Pie Recipe Using Canned Chicken

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This recipe for chicken pot pie uses canned chunk chicken, so it’s a great meal to keep pantry items in stock for! It is easy, and delicious!

Family meals are important. I try to make things the whole family enjoys, particularly my son! 

I found this recipe for chicken pot pie using canned chicken on a blog I used to enjoy years ago. She wrote about living in a log cabin, and occasionally posted recipes. Sadly, this blogger is long gone, and the blog has disappeared. However, her chicken pot pie has been made multiple times in this house.

Chicken pot pie is the ultimate comfort food. It’s warm, filling, and delicious! 

The great thing about this particular recipe is that it’s a dump and go recipe. It is something you can truly make from pantry items. It requires pre-made pie dough (I freeze pie crusts until they are needed), canned soups, canned vegetables, and canned chicken. I keep all of this on hand, so if I am in a pinch, I can easily make this. It also has come in handy during the pandemic because there was a week or two I was unable to purchase fresh chicken.

Chicken Pot Pie Ingredients 

• 2 cans of canned chicken (12.5-ounce cans)
• 1 can of mixed vegetables (I get low sodium to help control sodium levels as this is all canned food)
• 1 can of cream of chicken soup
• 1 can of cream of potato soup
• 1/2 cup of milk
• 2 refrigerated pie dough crusts (Pillsbury Pie Crusts usually come in a box of 2)
• 1 egg
• 1 tablespoon water
• nonstick spray
• pepper

How to Assemble and Bake This Chicken Pot Pie

Pre-heat oven to 375 degrees.

Drain your canned chicken.

In a large bowl, mix your drained canned chicken, soups, mixed vegetables, pepper, and milk.

Place your bottom pie crust in a pie pan sprayed with a non-stick spray.

Pour your mixture in and spread evenly.

Cover with the top pie crust.

Pierce the crust with a knife or fork and crimp the edges.

Make your egg wash (egg and water) and brush onto the pie.

Bake your pie for one hour.

Let sit for 20 minutes and then serve!!

I hope you find this chicken pot pie recipe with canned chunk chicken easy pantry staple recipe that will be used years and years over like it has been in my household!

Easy Chicken Pot Pie Recipe

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Ingredients

• 2 cans of canned chunk chicken
• 1 can of mixed vegetables
• 1 can of cream of chicken soup
• 1 can of cream of potato soup
• 1/2 cup of milk
• 2 refrigerated pie dough crusts
• 1 egg
• 1 tablespoon water
• pepper

Instructions

1. Pre-heat oven to 375 degrees.

2. Drain your canned chicken.

3. In a large bowl, mix your drained canned chicken, soups, mixed vegetables, and milk.

4. Place your bottom pie crust in a pie pan sprayed with a non-stick spray.

5. Pour your mixture in and spread evenly.

6. Cover with the top pie crust.

7. Pierce the crust with a knife or fork and crimp the edges.

8. Make your egg wash (egg and water) and brush onto the pie.

9. Bake pie for one hour.

10. Let sit for 20 minutes and then serve!!

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