Recipe by Angie Smothermon
"This is a simple and delicious recipe I received from a friend. Chock-full of tender veggies, gooey cheese, and moist chicken."
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pastry for a 9 inch double crust pie
boneless, skinless chicken breast halves
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded Cheddar cheese
shredded mozzarella cheese
frozen mixed vegetables, thawed
sliced fresh mushrooms
salt and pepper to taste
This was the most awesome chicken pot pie ever!!! I used a whole onion and an 8 oz. container of sliced mushrooms from the produce aisle...I also used cream of chicken and cream of celery....that's what I had on hand. I also used fat free cheeses and 98% fat free soups and just added 1/2 cup skim milk. I bought 2 Pillsbury pie crusts and used all but one half of one to make the crust in a 9x13 casserole dish....I used the extra pastry to make flower embellishments on the crust. Will definitely make this again!!! Make sure and brush your crust with an egg wash to get it nice and golden and crunchy!!
At first glance i thought this would be a fantastic recipe. But after i made it for my family.... not so good. The inside of the pie was too runny, it did not thicken up at all. If i make it again i will definately use less soup or more chicken. The mushrooms also didnt help with the runny appearance, as they cook they tend to make excess liquid. And i will be sure to use other suggestions and use fresh vegies. The frozen made the pie taste really bland. Just not tast enough for my family.
This is one of my familys fave`s! I modify the recipe a bit by using a casserole dish to layer my chopped chicken on bottom,then I add my veggies etc. on top of that and the cheese is on top of that.I make a crust for the top by using 2 cups of self-rising flour,a stick of butter(real buuter) and chicken broth to make a batter that I pour on top and bake til brown.This is moist and delicious!
Excellent recipe! I made it last night and my husband and I loved it. I've never made chicken pot pie before, so I was a little worried, but I followed the recipe and it turned out great. My husband even took the leftovers to work today for some of his coworkers to try! Thanks Angie!
Ohh sooo good!! I prefer to make individual pot pies so I prepared everything as shown except I used Grands Flaky Crust Biscuits and lined the top and bottom of individual corning ware bowls, cooked for about 26 min. The crust was golden and flaky, the filling was hot and cheesy, my husband went back for seconds!!
This is very yummy and my husband raved about it. The only thing I added was 3 potatos, chopped and boiled. It's a great recipe for a cold winter night!
Oh, this is just FABULOUS!! I used a sheet of pie crust for the bottom, and a sheet of puff pastry dough for the top, which I sprinkled with a little Parmesan and nutmeg. I added a splash of dry white wine to the filling as well. And I used a can of Vegall instead of frozen veggies. Just downright sinfully yummy!
This was a great recipe that helped me please over 70 people at my church! A quick suggestion, you can Pilsbury Crescent dough for your pastry dough. (available in bulk at wholesale stores)
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie VI
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 336
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