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Easy Chicken Pot Pie


1 Tenderflake® Pie Shell

1-10 ¾ oz (336ml) can cream of mushroom soup

½ cup (125ml) milk

1 cup (250ml) frozen mixed vegetables (corn carrots, peas, beans)

2 cups (500ml) Fully Cooked Chicken Strips, chopped into ½"(1cm) pieces

1 tsp (5ml) minced garlic

1 small onion

Coarse ground black pepper, to taste


  • Preheat oven to 375˚F (190˚C).
  • Remove Tenderflake® Pie Shell from freezer and thaw for 10 minutes. Meanwhile, defrost frozen veggies in microwave, draining excess water.
  • Chop and sauté onion.
  • Mix chicken, defrosted veggies, sautéed onion, garlic, soup and milk in large mixing bowl.
  • Pour into pie shell; Bake for about 30-40 minutes or until crust is golden brown and filling is bubbling.
Cook Time: 
40 minutes

Easy Chicken Pot Pie

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato