"Yummy-ummy-ummy!!!" — Michael
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pastry for a (10 inch) double crust pie
boneless chicken breast halves, cooked and diced
2 (10.75 ounce) cans
condensed cream of chicken soup
3 (15 ounce) cans
mixed vegetables, drained
Oh my goodness!!! This was amazing!! I did a few things to it on my own - I didn't have time to look at other reviews first. I used the Pillsbury crust - to DIE FOR!! I also added some garlic powder - not a lot - but I put it in about everything I make. I also added some dried onions - next time I think I will try to saute real onion with the chicken and brown them both a little bit before putting them in. I also don't have a lot of canned veggies - my husband only likes frozen - so I threw a can of corn in with some frozen veggies that I barely cooked and drained them. I used one can of cream of chicken, and the other can was a creamy herbed chicken (Campbell's). I wasn't too sure of that, but it was great!! I followed the directions on the crust package to cover the rim of the crust after 10 minutes - my husband was asking for leftovers the next night!!!! This was so good even my picky 4 and 2 year olds ate most of it!! Thank you for this MUST HAVE!!
Easy, but flavorless.
This chicken pot pie was better than I could have imagined! This was my first pot pie and I even made the crust myself! Both a first for me. My wife and I ate over half the pie at one setting. She said it was better than any pot pie she had ever eaten. The only things I changed were adding a little chopped up onion and I used potato soup instead of chicken soup because I love potato soup. I highly recomend this as a great tasting meal in itself!
Very good. My husband and 4 kids love this. I also sprinkle salt, pepper, garlic and onion and used one can of Cream of Chicken and one can of Cream of Potato soup. I also only use 3 small cans of mixed peas and carrots...it is stuffed otherwise. To make this even easier you can buy cooked chicken in a package. Simple and yummy! Thanks for the recipe
This was a very good basic recipe. I had some left over turkey breast so I used that instead of chicken. I didn't have two cans of Cream of Chicken soup, so I just used one and one can of cream of mushroom. I finely chopped half an onion and two stalks of celery and sauteed them in a couple tablespoons of butter until soft. I also added about 2 teaspoons of minced garlic. I added some thyme, rosemary, parsley and a touch of sage for added flavor. I also used frozen mixed vegetables instead of canned. Delicious!!
This is such a great recipe. I substituted one of the cans of soup with a can of cream of potato soup. Just a personal preference. This is GOOD COMFORT FOOD.
This recipe was very easy to make and tasted wonderful. My boyfriend, who is a very picky eater, loved it, he also had several helpings of leftovers which he NEVER does. I used a Tyson roasted chicken instead of the breasts, and I think I like it better that way.
This was not as tasty as I expected, but it was pretty good and very easy. It turned out really well, but it desperately needed some salt. I used healthy request chicken soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Luscious Chicken Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 245
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.