Recipe by KARENFERG
"This dinner pie is full of tender vegetables, herbs, and moist chicken breast in a creamy sauce. Quick, easy, and lower in fat to boot!"
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cold nonfat milk
1 1/2 cups
potatoes, peeled and cubed
1 1/2 cups
frozen mixed vegetables, thawed
1 (10.75 ounce) can
reduced fat cream of chicken soup
1 1/2 tablespoons
cooked, cubed chicken breast meat
chopped fresh parsley
salt and pepper to taste
Definately a winner!!! Everything was great, I did make some changes. I took the advice of others and added double the cream soup and double the broth...a must (just don't double anything else except the flour). I think I might prefer it just a tad bit thicker but it was excellent! I also added freshly sliced mushrooms and two cups of cheddar cheese. Will definately make again! Will of course make PLENTY of more crust, I made a huge pie and didn't have enough for top and bottom after doubling the crust recipie.
Decently tasty, but took over an hour and a half to prepare!
This was a very good potpie! I made 2 to freeze and we decided to keep it out and eat potpie for 3 days instead. I made it in a pieplate also so just increased the dough recipe as someone suggested (by 4 to have top and bottom crusts for both pies). I doublesifted the dough ingredients rather than just mixing in order to better distribute the sage. I also made the cream of chicken/flour mixture in a big bowl and added the spices and cooked chicken first, and then the vegetables. Also with a 9 inch pie plate there were some extra vegetables left over. Personally I would cut down the carrots or potatoes and keep the frozen vegetables. Broccoli is a good choice for this meal. My mix had frozen soybeans in it and they were good too. I took the suggestion to add cheese - I used parmesan, and it added a nice subtle flavor. I will definitely make this again. Note: this meal is a fairly big time commitment.
Wow...this was really good! I did read the reviews before I made this so I added 2 cans of crm of chkn soup and cut the potatoes down to one cup. This was nice and creamy and did not get dry at all. I *really* liked the crust on this...worth the extra effort!
Comfort food at its best! I rubbed about 1 lb. of chicken breasts lightly with olive oil and seasoned them with salt, pepper and a pinch of rosemary before roasting. It yielded a little more than 2 cups once it was cooked and cubed. I cooked the onions and garlic with a little bit of butter (instead of cooking spray) for more flavor. The crust takes no time at all to prepare, and it's definitely worth spending the 5 minutes it takes to throw it together. I can't wait to make this again.
WOW this was a hit. My entire family gobbled it up! No left overs what so ever.
Good basic recipe to build on. The crust is pretty easy to work with (though I had to add more milk to keep it pliable). For the people who thought this wasn't creamy enough: try adding just 1 can of soup, a bit of milk, and mash up some of the potatoes - that gives a creamy mouth feel without overwhelming the taste of all the other ingredients with condensed soup. I just boiled potatoes in their skins until past fork-soft, cooled them, then pulled them apart with my fingers and with a knife - which leaves behind some mashed portions and small bits of skin that contrasts well with the softer parts of the pie filling.
OH MY GOD!!!! My husband and I ate the ENTIRE thing in one sitting.
We like the adition of 1 1/2 cups of cheese. We also use brocoloi, carrot,
and cauliflower as our frozen veggie mix. FABULOUS!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie V
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 101
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