Recipe by Sunflower
"This pie is easy to make and is wonderful comfort food. This is my husband's favorite meal."
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2 (9 inch)
1 (10.75 ounce) can
condensed cream of chicken soup
1 (8 ounce) package
cream cheese, softened
1/2 (16 ounce) package
frozen mixed vegetables, thawed
cooked, diced chicken meat
Excellent, as usual I read the reviews 1st and followed some suggestions. I used cream of mushroom soup and used 1/2 of the cream cheese. I wanted to use what was on hand so I diced an onion, 1/4 cup celery and leaves and sauted and also 1/2 cup of rehydrated mushrooms (Sam's Club carries Tone's dried), 1/4 cup diced sauted carrots and 1/2 cup fresh brocoli sauted. WOW---this is outstanding and I can see where it would be just fine as a company dish. I'm going to try cream of roasted garlic and potato soup next time!!
This was a quick meal but for us it also tastes like a quick meal.
OMG! Yummie!!! This was so easy and so good. I did listen to past reviews about cutting the cream chez to 4oz., then I sauteed garlic, onions and potatoes. Mixed it all together and sprinkled savory seasoning, garlic, onion powder, lots of pepper and mix and then pour into my prebaked regular pie crust. I then flipped over my second thawed out pie crust on top and made some slits on the top and baked I don't like dark crust so i covered my edges with tin foil. Tip; cook in the regular pan the crust come in and place a lined cookie sheet with tin foil underneath then place pie in center of foiled pan and bring foil up around the edges for perfect crust and no clean up or extra dishes Hip Hip Hooray!
I made this for the second time tonight and even though I made extra it was ALL gone! I changed the cream cheese / soup ratio to favor the soup a bit more. I used leftover chicken thigh meat and for the veggies I used carrots (fresh), peas (frozen), leftover boiled new potatoes, and chopped shallots. I only wish I had pre-sauteed the carrots and the shallots since they weren't quite as done as I would have liked. I also added pepper and ground savory (poultry seasoning would work as well) and the flavor was heavenly. This is going to be a staple in our house for many years to come. Thanks Terry!
YUMMO AND EASY!!! I made my own pie crust and what a nice and fast dinner!!!!
I added cubed, cooked yukon gold potatoes, and some sauteed carrots and squash. YUM!!! This is such a comforting dish--perfect after a hard day at work! Makes for an awesome reheat, too! It is almost better as leftovers, so that the filling can solidify a bit.
this is extermely easy to make. i boiled 4 boneless, skinless chicken breasts. i used 8 oz cream cheese, the can of soup and 1/2 bag of mixed vegetables as suggested. however, i added 1 rib of cut celery, 1/2 onion, 1/2 can boiled potatoes (cut)and 1/4 c milk. this was enough to make 2 pies. do not add salt (it soup has enough) but freshly ground pepper is necessary. will make this easy recipe again. may experiment with rosemary, thyme and other spices next time.
This is a very good Chicken Pie. I gave this recipe a Twist. I was in a hurry to scramble something for our supper. I had 1 frozen pie shell and didn't have time to make a top crust or run to the store to buy another pie shell so I did the recipe as called but used my own bottled veggies (peas, carrots and corn) and for the top crust I added left over mashed potatoes. Baked in the oven till bottom crust was done and Top Potatoes were golden brown. DELICIOUS!!
* Percent Daily Values are based on a 2,000 calorie diet.
Terry's Favorite Easy Chicken Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 292
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