This needs to be 425°F for 30 minutes.

I found that 2/3 cup of milk instead and 1 can of low sodium cream of chicken soup made this creamier and thicker and all around more falvourful.

I doubled this recipe, and when I did so found that there was too much chicken soup - I am not sure about how well it works out when it isn't doubled, but I suggest one can of cream of chicken instead of two. Also: I strongly suggest adding potatoes to the recipe - delicious!

Sub 1 can cream of Potato soup instead of both Cream of Chicken.

Instead of can of peas I put in a can of veg-all.

This recipe is awesome! Fast and Delicious! Thank you!

I would cook at 415°F for 30 minutes. Also, I would recommend using but one can of Cream of Chicken. Overall though, my boyfriend and I love it!

Delicious! I used 1 can of cream of chicken soup, 1/3 cup of heavy cream and 1 small diced potato. 45 minutes @ 375°F. 1/2 way through the cooking, I wrapped the edges in Reynolds wrap.

This is a quick and easy Chicken Pot Pie. We used one can of cream of celery soup, and frozen stew veggies. We like our veggies to be large so the stew veggies works for us. I cooked the chicken in a pan, and added onions. Drained, diced, put back on the stove, added soup, half a can of milk and waited until it bubbled. Added frozen stew veggies and cheese. By the time I took it off the stove, it was already cooked, we just poured it in the pie crust and baked until crust was browned. I believe cooking it all together, first, speeds up the process.

Love this easy simple recipe and so does my family. I used Del Monte Mixed Vegetables and it was great!!

Chicken pot pie has always been a favorite, and this recipe sounds great. I find one can of cream of chicken soup, without adding the water to it, to be sufficient. Also found if you're in a hurry and don't want to cook a chicken, a large can of canned chicken with the water drained worked for me. Add two if you like a lot of chicken in your pie.