Chicken Pot Pie

This pie recipe is so easy and makes a great family dinner on a cold wintery night. Kids love it and the best thing is it's loaded with plenty of meat and vegetables! I start the quick way by using a store bought Rotisserie chicken from the store and just cut it all up in pieces, using the juicy brown meat as well as the white.


2 cooked skinless, boneless chicken breasts OR 1 whole cooked Rotisserie Chicken from the supermarket, cut into chunks

1 (10.75 ounce) can condensed cream of CELERY OR CHICKEN soup

1 can condensed cream of mushroom soup

1 32 oz package frozen mixed vegetables OR 2 (15 oz) cans mixed vegetables, drained

1 Nine inch deep dish double crust pie

1 egg

1/2 TBS Herbes de Provence* *This gives it a deep, woodsy, home cooked chicken flavor, I love it! It's available in any store;it's a mixture herbs from the south of France made up of a combination of thyme, oregano, marjoram, bay, basil and rosemary.


Mix undiluted soup, vegetables, herbs, and diced chicken all together in a large bowl. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust. Beat egg and brush all over top and edges of pie crust. Sprinkle salt, pepper and a little more herbs on top. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.