Easiest Chicken Pot Pie EVER

This is a super simplified chicken pot pie that uses mostly canned ingredients, making it an affordable meal that takes little to no time to assemble. And you can really make it your own–feel free to replace my ingredients with whatever canned veggies and condensed soups you like. Comforting, savory, wholesome…everything a pot pie should be.


  • 2 9-in. refrigerated pie crusts (Pillsbury)
  • 2 boneless skinless chicken breasts cooked & diced (or shredded)
  • 1 can peas & carrots mix
  • 1 can corn
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 teaspoon thyme
  • 1 teaspoon rosemary


  1. Preheat oven to 400 F. Line a pie dish with one of the refrigerated crusts.
  2. In a large mixing bowl, combine pre-cooked chicken, canned vegetables, canned soups, and herbs.
  3. Pour filling mixture into the pastry lined pie dish. Place second pie crust over top–seal and flute the edges to connect the two crusts. *Before putting into the oven, cover the pie crust edges with aluminum foil to prevent burning*
  4. Bake in preheated oven for 30 minutes. Remove foil from crust. Then bake again for another 30 minutes until the top and edges are nice and golden brown.
  5. Make sure to let the pie rest for 10-15 minutes before serving.

Ham & Spinach Crustless Quiche

This crustless quiche is full of cheesy, savory goodness! My favorite thing about this meal is that it is low carb, but so delicious you don’t even miss the fact that there is no crust. It’s a good source of protein that you can make for any meal and is great reheated as leftovers.

Perfect for breakfast, lunch or dinner!


  • 8 eggs
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 cup shredded sharp cheddar cheese
  • 2 cups diced ham
  • 1 cup baby spinach
  • 1 small sweet onion diced
  • 2 cloves minced garlic
  • 2 teaspoons dill weed
  • salt & pepper to taste


  1. Preheat oven to 400 F
  2. In a large bowl, whisk together the eggs, milk, cheddar cheese, dill weed, and salt/pepper. Put aside.
  3. In a skillet, melt butter over medium heat. Add onion and garlic. Sauté until onions are translucent, then add spinach and ham. Cook until spinach is soft and ham is warmed through.
  4. Add the cooked ingredients from the skillet into the egg mixture. Mix and pour into a well-greased 10-in. pie dish.
  5. Bake for 20 minutes or until edges are browned.