Holiday Chicken Pot Pie Recipe -
Holiday Chicken Pot Pie Recipe
  • READY IN hrs

Holiday Chicken Pot Pie

Recipe by  

"A mixture of diced chicken breast, creamy soups, onion, potatoes, carrots, peas and broth is topped with a margarine/flour/milk mixture and baked to warm, wintry perfection."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl combine the chicken, cream of mushrooms soup, cream of chicken soup, onion, broth, potatoes, carrots and peas. Mix well and season with salt and pepper to taste. Pour mixture into three 1-quart baking dishes.
  3. Melt margarine in a small saucepan over low heat. Remove from heat, stir in flour and whisk. Pour in milk and mix well, then pour mixture evenly over the chicken mixture.
  4. Bake in the preheated oven for about 1 hour. Remove from oven and let cool about 5 to 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2003

I like this a lot! I cut the recipe in half and it was more than enough for 2 adults and 4 kids. I assumed the topping would be dumplings but when I mixed according to recipe the "batter" on top was very thin. At first I thought there was a mistake, but after cooking I could see that the milk, margarine and flour topping is what makes it taste like real pot pie instead of scalloped potatoes. It is a real satisfying dish. For the full effect you could put a crust over the top. Also the recipe does not specify covered or uncovered, I did not cover and it was just right.

Most Helpful Critical Review
Dec 25, 2003

The filling was great, but the "crust" was not impressive. Baking these in individual sized pot pie containers allows the potatoes and carrots to cook. Probably won't make this again. If I do, I would use an actual crust.


31 Ratings

Jun 23, 2003

I must have done something horribly wrong when I assembled this dish. Was the batter that is poured on top supposed to be discernible after the dish cames out of the oven? Even though I don't think I did it exactly correctly, it had a wonderful flavor. My husband and I agreed that it would make a great homemade chicken soup if I replaced the potatoes with egg noodles and add a bit of cream to hit. I will do that with the leftovers. Also, I would also cook my potatoes and carrots a bit as only the smaller pieces were cooked enough. Thanks for a real comfort food, whetherit be pie or soup. :-)

Feb 07, 2003

As is, I would rate 4 stars, however, I can never just make a plain recipe like this. I added red bell pepper, mushrooms, celery, green chilies and 2 cloves of garlic. I cooked it in a large casarole dish for 1 hr. and 15 min. and it was wonderful. Now, I would give it 5 stars. JS

Nov 08, 2007

I hate having to say this, but if I could give this no stars i would. The "crust" was non existent. Still a runny mess after over an hour in the oven and the potatoes were still crunchy. I will never make this again.

Oct 29, 2004

Eh. There was nothing great about this. The flavor was okay, but the crust just didn't turn out good at all. I'll stick with a regular crust and my old recipe next time.

Mar 27, 2003

I was very disappointed with this dish. The crust was nothing to write home about, and the instructions should have directed to parboil the potatoes and carrots. Even in my convection oven, the vegetables were hard as rocks after the full hour and 15 minutes. It came out as a big soupy mess. Will search for a better pie recipe!

Jan 22, 2003

This is the best chicken pot pie we have ever eaten! I cook ingredients a day ahead, asemble pie and bake a day later! Feeds a crowd. Just wonderful for Sunday dinner!


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  • Calories
  • 512 kcal
  • 26%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 1310 mg
  • 52%

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

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