"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." — Casey Ballard
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skinless, boneless chicken breast halves - diced
2 (10.75 ounce) cans
condensed cream of mushroom soup
2 (10.75 ounce) cans
condensed cream of chicken soup
onion, finely chopped
1 (14.5 ounce) can
potatoes, peeled and diced
carrots, peeled and sliced
1 (16 ounce) package
frozen sweet peas, thawed
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.
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.
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. :-)
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
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Holiday Chicken Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 512
** Calories from Fat: 199
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.