Chicken Pot Pie I Recipe - Allrecipes.com
Chicken Pot Pie I Recipe
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Chicken Pot Pie I
This chicken pot pie tastes like you did a ton of work--but it's easy as pie. See more

Chicken Pot Pie I

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"Easy Chicken Pot Pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. Boil or steam the chicken breasts until done. Dice.
  2. Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
  3. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2003

It was good, but very bland. After following feedback from other reviewers, I added 1/2 cup of milk, and used low fat soup - these made for a great consistency. I used corn and peas, but next time I'll try adding try mushrooms and carrots with it. I'll also add 1/2 tsp. of marjoram, 1/4 tsp. of salt, onion flakes, and a dash of parsley to spice it up. Very easy, and worth keeping!

 
Most Helpful Critical Review
Nov 25, 2006

I just did not like this recipe. It would have been alright if I had used fresh vegetables. The problem was the canned veges, they made it taste awful. My husband thought it was ok but I couldn't eat mine. I doubt I'll ever make it again.

 
Apr 08, 2007

This was great!! I tweeked the recipe a bit though. I used rotisserie chicken instead of the breasts for added flavor. I also used 2 cans of cr of chicken soup with 1 pkg frozen mixed veggies rather than canned. I added salt, pepper and ground thyme to taste and used 2 pkgs of rolled out Pilsbury cresent rolls instead of pie crust. It was excellent! I would definately make this again!

 
Oct 15, 2006

I followed the recipe closely, and it was so easy and yummy! Both my husband and I loved it. Leftovers are also good. :-) Crust: I bought a package of two frozen deep dish pie crusts. I left one in the foil "pan" and took the other one out of its container (after letting it thaw a bit). I poured all the ingredients in the one I left in the pan, then I kind of flattened the other crust and tore it as needed to cover the top. I crimped and cut slits as suggested. EDIT: I've since made this recipe again, and I now use the Walmart brand or Pillsbury brand refrigerated dough that's by the canned biscuits and cinnamon rolls. Chicken: I used two boneless skinless chicken breasts. I used a skillet and boiled the chicken in water with 1 chicken bouillion cube, turning as needed to cook both sides. EDIT: I've also used leftover grilled chicken, which was equally as good.

 
Dec 29, 2007

Easy as pie!!! Everyone loved it!!! Followed a few suggestions though, used 2 cans of soup and 1/2 cup of milk, added spices: salt pepper, galic powder, onion powder, oregeno, and parsley. Will make again!!!

 
Mar 31, 2008

Wow! This was delicious! It was so easy that I had to try it and knew it would be good, but I didn't expect it to be great. I did add one extra can of soup (I used 1 cream of chicken and 1 cream of celery). I also used frozen veggies - carrots, peas & corn - instead of canned (I just boiled them for a minute in the chicken stock leftover from cooking the chicken). I will definitely use this recipe over and over again. Thanks!

 
Jun 06, 2007

I made my own crust, used a can of cream of chicken and a can of cream of mushroom, and then used frozen veggies. I also added some salt, pepper, a little garlic powder, thyme, and some Lawry's seasoned salt. Really easy, and turned out great. My whole family loved it.

 
Apr 26, 2007

Wow...I've attempted chicken pie before and had terrible results but not this time. Delicious!! I made a ton of tweaks, so many that I'm not sure if what I made is really the same recipe anymore. I heated two cans of soup (cream of chicken and cream of chicken with herbs) thinned with some milk and stock and made an additional sauce with 1/3 cup butter, 1/3 cup flour (whisked together and cooked for 2 minutes), 1 and 3/4 cup chicken stock, 3/4 cup milk, salt, pepper, celery seed and fresh thyme. I wanted to be sure I had tons of gravy. Once I mixed all that together I reserved a third of it to top the pie and mashed potatoes with. I cook up a chopped onion, 3 ribs of celery and 3 shredded carrots in some butter. I then sliced up a roast chicken and boiled and chopped up 2 potatoes. I threw all that in along with a can of peas. Now I had enough for two pies. I put 1/2 the filling in the freezer for next time. Used 2 deep dish ready made crusts. One I poked holes in and flashed baked for 10 minutes at 350 and the other I used to top it all, giving it an egg wash and cutting some holes in the top. Cooked at 350 until golden.

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 627 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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