8 Years Sober

Growing Up in Maine

Why do humans engage more with negativity?

Tour of the Pleasant Hill Boat Launch

Driving Down a Mississippi Country Road with Music

The Bee Gees on 8-track – How I Discovered Music

First Rehearsal in 16 Months

Why I’m meeting with the Mayor of Hernando, MS

I’m joining a band and will be playing live music again!

Souper Chicken Pot Pie Recipe – Easy 4 Ingredient Canned Soup Hack

I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Souper Chicken Pot Pie Recipe

Check Out My eBay Store!

check for ingredient coupons here
1 box Pillsbury refrigerated pie crust (or any brand)
2 cups frozen mixed vegetables
1 can (18.6 oz) chicken pot pie style soup
2 tablespoons all-purpose flour

See my Darlene’s Concoctions videos!


1:  Heat oven to 425°F.  Soften pie crusts as directed on box.  Thaw and drain the mixed vegetables.

2:  Line a 9-inch pie plate with bottom crust.

2:  In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust and seal edge and flute. Cut slits in several places in top crust.

3:  Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.

Darlene’s Tips: You can toss in some leftover cooked chicken if you want.  Great way to use up leftovers.  Try this with other flavors of soup too.  Any chunky type soup should work!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


BE COOL -> Subscribe to my Youtube channel

Comments are closed.