Chicken Pot Pie VII

Chicken Pot Pie VII


"You can play with this recipe by changing the meat or soup to anything that goes together and sounds good to you. I freeze this for those last minute meals or for the times my husband has to cook."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 419 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1343 mg
  • 54%

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C.)
  2. In a large bowl, combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 inch pie plate. Place bottom crust in pie plate and roll out top crust.
  3. In a large cast iron frying pan, heat 1 tablespoon shortening. Add chicken and onion and cook until mixture is just browned. Stir in beans and season with onion salt, sugar, garlic powder, pepper, and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.
  4. Bake in the preheated oven for 25 minutes, or until golden brown.


  1. 52 Ratings

Most helpful positive review

Ok I admit that I didn't make the homemade crust (did the frozen kind). I did make it following everything except I had a wierd idea to add a jar chicken gravy. It turned out wonderful and my ...

Most helpful critical review

it is okay but a bit bland and a bit to runny, add extra flour to the mixture to make thinner, also dont use all the liquid it is too much. add lots more spices too like puoltry seasoning, onion...

Ok I admit that I didn't make the homemade crust (did the frozen kind). I did make it following everything except I had a wierd idea to add a jar chicken gravy. It turned out wonderful and my ...

I love this recipe, I use carrots, potatoes & onions rather than green beans. And bake it 15 to 20 minutes longer to make sure the crust is nice & flaky.

I've never made a pastry dough or a pot pie! I made this and we 100% love this! It was fantastic. Took others suggestions and added spices. To the spice mixture we added 1/4 t of Italian S...

I substituted homemade chicken gravy for the soup and my family loved it!

I am not the best cook, I cooked this using deep dish crust from the grocery, and the whole family of picky eaters really love it. Awesome, and finger licking good.

i mixed and matched from this recipe and chicken pot pie II. when i cooked the chicken i used 1 can of chicken broth rather than water and when i mixed the celery and onions i used 1 can of chic...

i made this once before and it is excellent i however did modify it a little i took the advice of others and added some other spice garlic and funny but i took a packet of seasoning mix from cre...

very good. I sugest you double the recipe and freeze one pie!!

so easy to it!