Recipe by HERB-OX® Bouillon
"This chicken pot pie is a breeze to make using frozen mixed vegetables and a ready-made pie crust. It is also a great way to use leftover chicken."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) package
refrigerated pie crusts
1 (10 ounce) package
frozen mixed vegetables, thawed
butter or margarine
HERB-OX® Chicken Flavored Bouillon Granules, divided
dried thyme leaves
ground black pepper
2 1/2 cups
diced cooked chicken
1 (2 ounce) jar
chopped fresh parsley
This was an excellent recipe. Here is how I adapted it. I cut down the butter to 2 T. Instead of the water and seasoning I used 1 14.5 ounce can of chicken broth and 1 pint (8 ounces) of heavy cream (instead of the milk). Oh, and I added 1/2 t. salt. Thick and yummy!
Honestly, I am shocked this recipe got so many 5 star ratings. If you make the recipe as it is, it isn't all that great. I followed the recipe and it was very bland. Most people used heavy cream as opposed to milk, which is what the recipe calls for, and maybe my results would have been different had I done that. Salt and pepper were definitely needed as well. I let it rest for 15 minutes before cutting into it and the inside was just soupy. It ran all over the plate and into the empty space in the pie dish. I believe reviews should be given for the recipe as it is, not on how much someone changes it to make it a 5 star recipe. This is not a very good pot pie. I think a Marie Callendar's frozen chicken pot pie is a lot better and without all the work.
Excellent recipe. I followed the advice of other reviewers and used a can of chicken broth instead of the water and eliminated the boullion granules. I didn't have any thyme, but no one noticed a lack in flavor as a result. I accidentally overly browned the butter when I was cooking the onion in it, so my filling was a darker color than it should have been. Even with the butter mishap, my family loved this recipe and we will definitely use it again!
This recipe is great. I used chicken broth instead of water, and i add a potato too during the onion and butter process. My family loves it. I also put the mixture in individual ramakin's and then put prepared pie dough over top. Delish!!!
Great recipe. We loved it. I would maybe use cornstarch (corn flour for those in the uk) instead of flour next time to thicken it a bit more.
We made 2 and put in the fridge for later in the week. Going to have it tonight and reheat it in the oven.
Great recipe! It was simple and was soooo good. i used the advice of others and used the chicken broth instead of water and it added o the flavor, it was great. I let it stand for 10 or 15 minutes after taking it out of the oven, so the pie would thicken up a bit, and it turned out great, I mae it tonite for my date and he loved it too, what a great recipe, highly recommended to anyone!
This was a huge hit with my family! My husband ate about half the pie, and finished it the next day. I accidently used a tablespoon of thyme, and it still turned out awesome! I will be using chicken broth to add a bit more chicken flavor in it. Easy to make, and will be making again and again!!
This was great and very impressive! My family was so surprised when I showed up with this!
* Percent Daily Values are based on a 2,000 calorie diet.
Deep Dish Chicken Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 437
** Calories from Fat: 233
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!