Terry's Favorite Easy Chicken Pie Recipe - Allrecipes.com
Terry's Favorite Easy Chicken Pie Recipe

Terry's Favorite Easy Chicken Pie

Recipe by  

"This pie is easy to make and is wonderful comfort food. This is my husband's favorite meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
  3. Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
  4. Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2004

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!!

 
Most Helpful Critical Review
Nov 03, 2010

This was a quick meal but for us it also tastes like a quick meal.

 
Feb 28, 2007

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!

 
Jan 14, 2004

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!

 
Jan 14, 2004

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.

 
Sep 08, 2010

YUMMO AND EASY!!! I made my own pie crust and what a nice and fast dinner!!!!

 
Jan 14, 2004

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.

 
Nov 19, 2007

This recipe is so basic and delicious. My family adores it, especially with the frozen pie crust. My only recommendation is to make sure you season your chicken well and possibly add a bit of seasoning you love to the cream cheese mix. Otherwise, it can be a bit bland. I think the suggestion to cut the cream chese is crazy - this is what makes this dish creamy and better than the same old pot pie.

 

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Nutrition

  • Calories
  • 532 kcal
  • 27%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 786 mg
  • 31%

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

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