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Chicken Pot Pie I

"Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills."
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servings 463 cals
Original recipe yields 6 servings


  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 920 mg
  • 37%

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 350 degrees F (175 degrees C).
  2. In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 313
  1. 374 Ratings

Most helpful positive review

Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the fridge. I started with the refridgerated pie crusts, not the frozen, and cooked the bottom crust in m...

Most helpful critical review

was not very good tasted sweet and kind of bland

Most helpful
Most positive
Least positive

Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the fridge. I started with the refridgerated pie crusts, not the frozen, and cooked the bottom crust in m...

I love this recipe! I used a bag frozen mixed veggies instead of canned and added some Mrs. Dash Original Blend for seasoning. It makes enough for two casseroles. I usually cook the crust for...

After reading reviews I revised the recipe a little and it turned out wonderful. My family loved it and we will definately make it again. Add frozen green beans, carrots, peas, diced new potat...

This was one of the best chicken pot pies I've ever had! As suggested by others, I: 1)used refrigerated pie crusts 2)cooked the bottom crust in pie plate for 10 mins at 350 degrees - *using a f...

This is wonderful!I bought and used a whole cooked chicken for 2 pies, storebought deep dish pie crusts and frozen peas and carrots which I cooked in the microwave. I took the advice of others ...

This recipe is a real winner! So easy to prepare. I also baked mine a little longer to get a nicely golden brown crust (about 15-20 minutes extra baking time). Next time I will try adding some p...

I gave it four stars instead of five because of the changes needed as suggested, but it is YUMMY! I'm making this for Christmas dinner because it is so easy and can be made ahead. I made the f...

i made this for my family and friends and the friends are still begging for some more..I was impressed with how easy it was, I figured I'd mess something up somewhere, but it was perfect! for t...

I thought this one was great. I added some seasoned salt and pepper after reading some of the other reviews and baked the pie at 425 for 35 minutes. I definitely will make it again. My husband...