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Deep Dish Chicken Pot Pie

"This chicken pot pie is a breeze to make using frozen mixed vegetables and a ready-made pie crust. It is also a great way to use leftover chicken."
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50 m servings 437 cals
Original recipe yields 8 servings (6 to 8 servings)


  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 361 mg
  • 14%

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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  • Prep

  • Ready In

  1. Heat oven to 400 degrees F. Place one pastry into a 10-inch deep pie plate. In large saucepan, cook onion in butter until tender. Stir in flour, bouillon, thyme and pepper. Add water and milk all at once. Cook and stir until thickened and bubbly. Stir in mixed vegetables, chicken, pimento and parsley. Pour mixture into a 10-inch deep pie plate. Place top crust over chicken mixture. Flute edges of pastry and cut slits in the top to allow the steam to escape. Bake for 25-30 minutes or until pastry is golden brown and filling is hot.

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Read all reviews 21
  1. 24 Ratings

Most helpful positive review

This was an excellent recipe. Here is how I adapted it. I cut down the butter to 2 T. Instead of the water and seasoning I used 1 14.5 ounce can of chicken broth and 1 pint (8 ounces) of heav...

Most helpful critical review

Honestly, I am shocked this recipe got so many 5 star ratings. If you make the recipe as it is, it isn't all that great. I followed the recipe and it was very bland. Most people used heavy cream...

Most helpful
Most positive
Least positive

This was an excellent recipe. Here is how I adapted it. I cut down the butter to 2 T. Instead of the water and seasoning I used 1 14.5 ounce can of chicken broth and 1 pint (8 ounces) of heav...

Excellent recipe. I followed the advice of other reviewers and used a can of chicken broth instead of the water and eliminated the boullion granules. I didn't have any thyme, but no one notice...

This recipe is great. I used chicken broth instead of water, and i add a potato too during the onion and butter process. My family loves it. I also put the mixture in individual ramakin's and th...

Great recipe. We loved it. I would maybe use cornstarch (corn flour for those in the uk) instead of flour next time to thicken it a bit more. We made 2 and put in the fridge for later in the...

Great recipe! It was simple and was soooo good. i used the advice of others and used the chicken broth instead of water and it added o the flavor, it was great. I let it stand for 10 or 15 minut...

This was a huge hit with my family! My husband ate about half the pie, and finished it the next day. I accidently used a tablespoon of thyme, and it still turned out awesome! I will be using chi...

This was great and very impressive! My family was so surprised when I showed up with this!

Quick and easy meal that is much more healthy and tasty than the frozen kind. My small family devoured half of the pie and then my husband ate the leftovers for lunch the next day. He thought ...

Excellent and easy to prepare. I did not use the Herb-ox bouillon but substituted chicken broth for the water. Only complaint was that it was a little watery when we first cut into it. After...