easy chicken pot pie garnished with a sprig of rosemary

Easy Chicken Pot Pie

This recipe makes two 9-inch pot pies and can easily be cut in half if desired.

Prep Time:

20 min

Cook Time:

1 h 40 min



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  • 1 Package Simply Potatoes Diced Potatoes with Onions
  • 2 Cups cooked chicken chopped
  • 2 Cups frozen mixed vegetables
  • 12 Ounces chicken gravy
  • 1 Teaspoon salt
  • 1/2 Teaspoon ground black pepper
  • 1 Package frozen ready to fill 9-inch pie crusts


  1. Heat oven to 400 deg F.
  2. In large bowl stir Simply Potatoes Diced Potatoes with Onions, chicken, mixed vegetables, gravy, salt and pepper until well blended.
  3. Divide mixture evenly into each frozen pie crust. Top each with refrigerated pie crust, trimming edges to fit. Pinch edges of both frozen and refrigerated pie crusts together to seal. Cut 4 to 5 slits into top of each pie for ventilation.
  4. Bake 50 to 55 minutes or until heated through, covering edges of crust if excessive browning occurs. Let stand 5 minutes before serving.

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