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Gram's Chicken Pot Pie

"This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make."
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servings 798 cals
Original recipe yields 6 servings (1 - 9 inch pie)


  • Calories:
  • 798 kcal
  • 40%
  • Fat:
  • 51.6 g
  • 79%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 41.1 g
  • 82%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 911 mg
  • 36%

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. In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
  4. Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

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Read all reviews 39
  1. 55 Ratings

Most helpful positive review

A nice and easy basic recipe for chicken (or turkey) pot pie, except I did make some modifications due to our family's taste preferences. My family doesn't really care for the taste of mushrooms...

Most helpful critical review

I wasn't too crazy about this recipe. But, I'm giving it three stars because my husband seemed to like it. There was a lot left over. I'm not too crazy about pot pie though. I guess I was tr...

Most helpful
Most positive
Least positive

A nice and easy basic recipe for chicken (or turkey) pot pie, except I did make some modifications due to our family's taste preferences. My family doesn't really care for the taste of mushrooms...

Good basic recipe. I did make a few changes: substituted cream of chicken soup for the mushroom, added a variety of vegetables - thawed corn, green beans and chopped carrots, as well as the peas...

This was SOOO good! My family thoroughly enjoyed this one (and so did I).

Very tastey! I used 5 chicken breasts instead of a whole chicken; I made my own crust and added herbs to it. I used frozen mixed vegetables and two white potatoes. I added salt, pepper, celer...

I made my own pie crust, recipe for three. I used a can of chicken broth instead of the granules. Make sure to use a deep dish pie plate. Great use for left over chicken..

This was very good and quick to make. The only thing I changed was I used chicken breasts instead of a whole chicken. The reason I didn't put it as a five star was because it was pretty liquidy....

De-lish-ka!!! This was my first pot pie. I was so proud I took a picture of it. It was so wonderful I had to call my mom to tell her. It was very easy.

I use leftover veggies, frozen. When I get enough of them I make the pot pie. Leftover potatoes can be added, or for a change, noodles cooked in the chicken water!

this is a fast, tasty and so easy meal! i used left over chicken and frozen brocoli and carrots. i would make this again!