Every one needs a Richelle in their life.
She is mom to five gorgeous girls,
(including Kindyl and Kapri)
she is the best storyteller,
and everything she cooks is easy and amazing.

Pretty much every yummy thing I make I owe completely to her.

So with summer just around the corner,
there is still time for warm and cozy comfort food.

Easy Chicken Pot Pie

Two pie crusts
Two cans cream of chicken soup
Frozen veggies (use about 1/2 a bag)
 1/2 cup milk or half and half
8 or so chicken cutlets cooked and chopped
Salt and pepper to taste

Lay pie crust in 10 inch deep dish pie pan
Mix all ingredients together
Pour in pie pan

Top with other pie crust
Seal and flute the edges
Cut slits to let steam escape

Bake at 350 for 35 - 45 minutes.

That's it.



  1. Sounds delicious and I always think of real chicken pot pie as so fancy! Didn't realize it could be so easy! These ingredients are going on my grocery list for next week! Thanks!

  2. This (almost) identical recipe is a favorite in our home. One tip I read somewhere was to substitute one of the cream of chickens for cream of potato - yum!

  3. Love this! Thank you and thanks Richelle!!!
    Can't wait to make it.

  4. I am a vegetarian and I was wondering if I should try making this with cream of mushroom soup and tofu instead. Will let you know how it turns out when I do make it. Thanks to you and Richelle for sharing the recipe.