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Terry's Favorite Easy Chicken Pie

"This pie is easy to make and is wonderful comfort food. This is my husband's favorite meal."
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servings 532 cals
Original recipe yields 6 servings


  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 786 mg
  • 31%

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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{{model.addEditText}} Print
  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 87
  1. 96 Ratings

Most helpful positive review

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, ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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, ...

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 ...

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 a...

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

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 o...

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 a...

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 th...

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 se...

This recipe was heavenly...I scaled it to 40 servings and made it for a dinner I catered. I used phyllo dough on the top instead of pie crust and it was delicious. Everyone said it was by far ...