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Chicken Pot Pie VI
SUBMITTED BY:
Angie Smothermon
PHOTO BY:
Allrecipes
"This is a simple and delicious recipe I received from a friend. Chock-full of tender veggies, gooey cheese, and moist chicken."
RECIPE RATING:
Read Reviews
(87)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
50 Min
READY IN
1 Hr 20 Min
Original recipe yield 1 casserole
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 recipe pastry for a 9 inch double crust pie
4 boneless, skinless chicken breast halves
1/2 cup chopped onion
1 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
2 cups frozen mixed vegetables, thawed
1 cup sliced fresh mushrooms
salt and pepper to taste
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
Bake in preheated oven for 50 minutes, until pastry is golden brown.
FOOTNOTES
Wine Tip
Try with a
California Chardonnay
.
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REVIEWS
Reviewed on Nov. 1, 2005 by BASSETTMAN
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BASSETTMAN
Nov. 1, 2005
This was the most awesome chicken pot pie ever!!! I used a whole onion and an 8 oz. container of sliced mushrooms from the produce aisle...I also used cream of chicken and cream of celery....that's what I had on hand. I also used fat free cheeses and 98% fat free soups and just added 1/2 cup skim milk. I bought 2 Pillsbury pie crusts and used all but one half of one to make the crust in a 9x13 casserole dish....I used the extra pastry to make flower embellishments on the crust. Will definitely make this again!!! Make sure and brush your crust with an egg wash to get it nice and golden and crunchy!!
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11 users found this review helpful
This was the most awesome chicken pot pie ever!!! I used a whole onion and an 8 oz. container...
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Reviewed on May 31, 2003 by fil
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fil
May 31, 2003
This was a great recipe that helped me please over 70 people at my church! A quick suggestion, you can Pilsbury Crescent dough for your pastry dough. (available in bulk at wholesale stores)
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7 users found this review helpful
This was a great recipe that helped me please over 70 people at my church! A quick...
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Reviewed on May 31, 2003 by CHILLIS
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CHILLIS
May 31, 2003
Excellent recipe! I made it last night and my husband and I loved it. I've never made chicken pot pie before, so I was a little worried, but I followed the recipe and it turned out great. My husband even took the leftovers to work today for some of his coworkers to try! Thanks Angie!
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6 users found this review helpful
Excellent recipe! I made it last night and my husband and I loved it. I've never made...
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Reviewed on May 31, 2003 by KRISTINA777
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KRISTINA777
May 31, 2003
This is very yummy and my husband raved about it. The only thing I added was 3 potatos, chopped and boiled. It's a great recipe for a cold winter night!
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6 users found this review helpful
This is very yummy and my husband raved about it. The only thing I added was 3 potatos,...
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Reviewed on May 10, 2005 by NMT123
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NMT123
May 10, 2005
Ohh sooo good!! I prefer to make individual pot pies so I prepared everything as shown except I used Grands Flaky Crust Biscuits and lined the top and bottom of individual corning ware bowls, cooked for about 26 min. The crust was golden and flaky, the filling was hot and cheesy, my husband went back for seconds!!
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5 users found this review helpful
Ohh sooo good!! I prefer to make individual pot pies so I prepared everything as shown except...
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Reviewed on Nov. 9, 2007 by Sheila Worley
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Sheila Worley
Nov. 9, 2007
This is one of my familys fave`s! I modify the recipe a bit by using a casserole dish to layer my chopped chicken on bottom,then I add my veggies etc. on top of that and the cheese is on top of that.I make a crust for the top by using 2 cups of self-rising flour,a stick of butter(real buuter) and chicken broth to make a batter that I pour on top and bake til brown.This is moist and delicious!
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4 users found this review helpful
This is one of my familys fave`s! I modify the recipe a bit by using a casserole dish to layer...
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Reviewed on May 24, 2007 by
Ange Rayner
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Ange Rayner
May 24, 2007
At first glance i thought this would be a fantastic recipe. But after i made it for my family.... not so good. The inside of the pie was too runny, it did not thicken up at all. If i make it again i will definately use less soup or more chicken. The mushrooms also didnt help with the runny appearance, as they cook they tend to make excess liquid. And i will be sure to use other suggestions and use fresh vegies. The frozen made the pie taste really bland. Just not tast enough for my family.
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4 users found this review helpful
At first glance i thought this would be a fantastic recipe. But after i made it for my...
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Reviewed on Nov. 19, 2006 by BES166
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BES166
Nov. 19, 2006
This was delicious, easy to make and great as leftovers the next day. I cut back on the cheese and it still tasted great.
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4 users found this review helpful
This was delicious, easy to make and great as leftovers the next day. I cut back on the cheese...
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Reviewed on May 30, 2006 by
Jess Hill
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Jess Hill
May 30, 2006
Best pot pie EVER! My family loves this dish. The cheese is not at all overpowering. It makes it oh sooo gooey and tasty!
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4 users found this review helpful
Best pot pie EVER! My family loves this dish. The cheese is not at all overpowering. It makes...
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Reviewed on Nov. 9, 2005 by
flowersandcandy4me
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flowersandcandy4me
Nov. 9, 2005