Chicken Pot Pie V Recipe -
Chicken Pot Pie V Recipe
  • READY IN 55 mins

Chicken Pot Pie V

Recipe by  

"This dinner pie is full of tender vegetables, herbs, and moist chicken breast in a creamy sauce. Quick, easy, and lower in fat to boot!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Crust: Mix together 1 cup flour, baking powder, sage, and 1/4 teaspoon salt. Cut in butter or margarine until mixture is crumbly. Stir in milk. Gather dough into a ball, wrap in plastic, and allow to rest in refrigerator.
  3. Spray a large nonstick skillet with cooking spray. Cook onions and garlic together over medium heat until soft, about 5 minutes. Add broth, potatoes, carrots, and mixed vegetables. Simmer partially covered for 12 minutes. Potatoes should be slightly undercooked.
  4. In a small bowl, combine cream of chicken soup and flour. Mix until smooth. Add mixture to vegetables along with chicken, parsley, basil, thyme, salt, and pepper. Pour mixture into a 2 quart casserole dish.
  5. Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.
  6. Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2006

Definately a winner!!! Everything was great, I did make some changes. I took the advice of others and added double the cream soup and double the broth...a must (just don't double anything else except the flour). I think I might prefer it just a tad bit thicker but it was excellent! I also added freshly sliced mushrooms and two cups of cheddar cheese. Will definately make again! Will of course make PLENTY of more crust, I made a huge pie and didn't have enough for top and bottom after doubling the crust recipie.

Most Helpful Critical Review
Mar 07, 2011

Decently tasty, but took over an hour and a half to prepare!

Mar 01, 2004

Wow...this was really good! I did read the reviews before I made this so I added 2 cans of crm of chkn soup and cut the potatoes down to one cup. This was nice and creamy and did not get dry at all. I *really* liked the crust on this...worth the extra effort!

Jun 13, 2003

This was a very good potpie! I made 2 to freeze and we decided to keep it out and eat potpie for 3 days instead. I made it in a pieplate also so just increased the dough recipe as someone suggested (by 4 to have top and bottom crusts for both pies). I doublesifted the dough ingredients rather than just mixing in order to better distribute the sage. I also made the cream of chicken/flour mixture in a big bowl and added the spices and cooked chicken first, and then the vegetables. Also with a 9 inch pie plate there were some extra vegetables left over. Personally I would cut down the carrots or potatoes and keep the frozen vegetables. Broccoli is a good choice for this meal. My mix had frozen soybeans in it and they were good too. I took the suggestion to add cheese - I used parmesan, and it added a nice subtle flavor. I will definitely make this again. Note: this meal is a fairly big time commitment.

Jun 13, 2003

Comfort food at its best! I rubbed about 1 lb. of chicken breasts lightly with olive oil and seasoned them with salt, pepper and a pinch of rosemary before roasting. It yielded a little more than 2 cups once it was cooked and cubed. I cooked the onions and garlic with a little bit of butter (instead of cooking spray) for more flavor. The crust takes no time at all to prepare, and it's definitely worth spending the 5 minutes it takes to throw it together. I can't wait to make this again.

Dec 23, 2010

WOW this was a hit. My entire family gobbled it up! No left overs what so ever.

Nov 25, 2006

Good basic recipe to build on. The crust is pretty easy to work with (though I had to add more milk to keep it pliable). For the people who thought this wasn't creamy enough: try adding just 1 can of soup, a bit of milk, and mash up some of the potatoes - that gives a creamy mouth feel without overwhelming the taste of all the other ingredients with condensed soup. I just boiled potatoes in their skins until past fork-soft, cooled them, then pulled them apart with my fingers and with a knife - which leaves behind some mashed portions and small bits of skin that contrasts well with the softer parts of the pie filling.

Oct 09, 2002

OH MY GOD!!!! My husband and I ate the ENTIRE thing in one sitting. We like the adition of 1 1/2 cups of cheese. We also use brocoloi, carrot, and cauliflower as our frozen veggie mix. FABULOUS!


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  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 58.3 g
  • 19%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 1649 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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