Chicken Pot Pie VI Recipe - Allrecipes.com
Chicken Pot Pie VI Recipe
  • READY IN ABOUT 1½ hrs

Chicken Pot Pie VI

Read Reviews (211)

"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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Original recipe makes 1 casserole Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
  2. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
  3. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
  4. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
  5. Bake in preheated oven for 50 minutes, until pastry is golden brown.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2005

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!!

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Most Helpful Critical Review
May 24, 2007

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.

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Nov 09, 2007

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!

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May 31, 2003

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!

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May 10, 2005

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!!

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May 31, 2003

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!

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Nov 09, 2005

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!

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May 31, 2003

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)

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Nutrition

  • Calories
  • 648 kcal
  • 32%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 37.3 g
  • 57%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 1272 mg
  • 51%

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

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