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Chicken Pot Pie I

Read Reviews (254)

"Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills." — Tressie Grant

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Chicken Pot Pie I

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How to Bone a Chicken Breast

Original recipe makes 6 servings Change Servings

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast

1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

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I love this recipe! I used a bag frozen mixed veggies instead of canned and added some Mrs. Dash Original Blend for seasoning. It makes enough for two casseroles. I usually cook the crust for awhile before adding the filling so the bottom doesn't get all gooey. This is a great recipe to help you eat your veggies!

—MATUCKER

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Most Helpful Critical Review

Jan 04, 2011

was not very good tasted sweet and kind of bland

—april

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304 Ratings

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Nov 20, 2006

Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the fridge. I started with the refridgerated pie crusts, not the frozen, and cooked the bottom crust in my pie plate for about 10 minutes on 350 degrees. This ensures no sog in the final product. While this is baking I mixed all other ingredients together making the following substitutions: (1) Use frozen mixed vegetables or peas/carrots mixture in lieu of the canned (fresher flavor). Microwave them for half the time the instructions on the bag indicate to prepare them. (2) Omit the milk and use 1 can of your favorite cream soup (I use chicken) and another can of the 98% fat free cream soup to cut calories (broccoli and mushroom work very well). (3) Add additional spices to liven up the flavor: rosemary, poultry seasoning, salt & pepper, and a few dashes of hot sauce. (The hot sauce will not overpower or overheat the dish!) I followed the instructions on placing the top crust and baking as indicated in the original recipe and got an amazing result. I've already made this twice and intend to keep making it for quick dinners and lunchtime on the go. ENJOY!

—CCOTTINO

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Sep 20, 2005

After reading reviews I revised the recipe a little and it turned out wonderful. My family loved it and we will definately make it again. Add frozen green beans, carrots, peas, diced new potatoes to the chicken. Salt, pepper, onion powder, garlic, and thyme to taste. Add a small splash of tobasco (you can not taste the tobasco but it adds to the entire flavor). Also use 1 can of cream of chicken and 1 can of cream of celery in addition to the milk to make the mixture nice and creamy. Bake for 1 hour to give the pie pastry a nice crispness.

—Jlieber

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Jan 17, 2007

This was one of the best chicken pot pies I've ever had! As suggested by others, I: 1)used refrigerated pie crusts 2)cooked the bottom crust in pie plate for 10 mins at 350 degrees - *using a fork, poke several holes throughout so it doesn't puff up while baking 3)used frozen bag of mixed veggies - *I heated it up on the stove top before mixing it in with the other ingredients 4)used a can of cream of potato soup in place of the milk 5) brushed top crust with a beaten egg to give it a golden brown color 6)add'l seasonings added - garlic powder, salt and pepper 7)I used 2 chix breasts and poached it - cooked the chix in a pot of boiling chix broth for about 25 mins. My family really enjoyed it, but the only thing we noticed was it was a bit on the dry side. I think next time I'll also include the 1/2 cup of milk. Good and easy recipe - thanks Tressie!! I will sure make this again soon!

—Rosa

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Oct 13, 2006

This is wonderful!I bought and used a whole cooked chicken for 2 pies, storebought deep dish pie crusts and frozen peas and carrots which I cooked in the microwave. I took the advice of others and cooked the bottom shell for about 10-12 minutes @350 before filling. I used half the amount of milk recommended in the recipe, as I found without any it seemed dry. Also I added 1/2 teaspoon each of pepper, thyme and tarragon, and 1/4 teaspoon of garlic powder to the entire mixture for the 2 pies. I brushed the top crusts with a beaten egg, poked holes in the tops then cooked them @400 for 30 minutes in pyrex pie plates I had lightly sprayed with oil. When they came out of the oven, they looked like they were from the pages of a magazine and my family just loved them. I will look no further for a pot pie recipe.

—Jaden

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Oct 29, 2003

This recipe is a real winner! So easy to prepare. I also baked mine a little longer to get a nicely golden brown crust (about 15-20 minutes extra baking time). Next time I will try adding some potato to the filling. I was actually just making this for myself because my husband has always said that he doesn't like pot pie... he loved this one and had seconds. I'll remember this recipe for Thanksgiving Turkey leftovers too.

—Kimberly

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Dec 22, 2006

I gave it four stars instead of five because of the changes needed as suggested, but it is YUMMY! I'm making this for Christmas dinner because it is so easy and can be made ahead. I made the following changes as suggested by some: 1. used refridgerated pie crust and baked bottom crust for 10 minutes, brushed with beaten egg 2. used one pound bag of frozen stew veggies that had potatoes and brocolli 3. added 1 tsp. thyme, 1/2 tsp. tarragon, 1 tsp. pepper Enjoy!

—SAILORTIFF

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Nutrition

Calories
463 kcal
23%

Carbohydrates
39.7 g
13%

Cholesterol
42 mg
14%

Fat
24.8 g
38%

Fiber
3.3 g
13%

Protein
19.1 g
38%

Sodium
920 mg
37%

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

Nutritional Information

Chicken Pot Pie I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 463
Calories from Fat: 223

% Daily Value *
Total Fat 24.8g 38 %
Saturated Fat 7.9g 40 %
Cholesterol 42mg 14 %
Sodium 920mg 37 %
Potassium 306mg 9 %
Total Carbohydrates 39.7g 13 %
Dietary Fiber 3.3g 13 %
Protein 19.1g 38 %
** Sugars 3.8g
Vitamin A 3 %
Vitamin C 5 %
Calcium 8 %
Iron 28 %
** Thiamin 6 %
Niacin 76 %
Vitamin B6 16 %
Magnesium 13 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.