Chicken Pot Pie III

Chicken Pot Pie III


"A hot hearty chicken pot pie that is easy to fix."
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servings 346 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
  2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
  3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
  4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
  5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


  1. 562 Ratings

Most helpful positive review

This is so amazingly good. My husband said it was the best thing I ever made, and he is a tough critic. I think he thinks I made the crust from scratch but I used the pillsbury ready made crust...

Most helpful critical review

I dared myself to make and try this. I will not dare again. Too much MSG!

This is so amazingly good. My husband said it was the best thing I ever made, and he is a tough critic. I think he thinks I made the crust from scratch but I used the pillsbury ready made crust...

Thank you for a GREAT starter recipe! Like others have said, my Hubby doesn't like pot pies, but he liked this one! I did tweak it ... two full cans - one mushroom and one potato (I HATE celer...

Thank you for most good cooks who have a tendency to add/subtract from recipes, I did too. But the basics were right here in the original recipe. I used Marie Collanders Deep dis...

This recipe was very easy and very tasty. I used a Pillsbury crust. My only problem was that by placing the pie dish on a cookie sheet, the bottom layer of the crust didn't cook properly and was...

I did make a lot of minor changes to this, but used it as a basic idea, especially for the length of cooking time. I used fresh carrots and potatoes cut up into small pieces, 1/2 a can each of g...

My 9-year old said to give this recipe "six stars!!" The only changes I made was to add one can of diced new potatoes, use both cans of soups, reduce the thyme, and add a little garlic salt. I...

This was very good--it didn't knock our wool socks off on this chilly November day, but it was a quick and hearty meal after a long hike. Honestly, I was skeptical about this recipe, but it look...

I have made this for several years. I use cream of chicken in place of the cream of potato. I also add a little (light) sour cream, mayo & shredded cheese to the mixture. I also add a little gar...

Very good recipe..... I used 2 whole cans of soup...1 cream of chicken and 1 cream of celery (my store did not have cream of potato)....1/2teas. thyme and sprinkled in a little garlic powder. I...