Recipe by Michael
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
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 to make, but bland and tasteless. Needs every one of the tweeks that others recommend. I am rating recipe as written. By the time I made all the tweeks that it needed to be at all tasty, it didnt even resemble this recipe.
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
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This easy, ingenious method makes delicious pot pie like a slow-simmered stew.
See how to make a delicious one-pot meal.
This chicken pot pie tastes like you did a ton of work--but it's easy as pie.