"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." — Jill
Watch video tips and tricks
1 (2 to 3 pound)
2 (9 inch)
deep dish frozen pie crusts, thawed
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10 ounce) package
frozen green peas, thawed
water, or as needed
chicken bouillon granules
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, and prefer the taste of the chicken to stand out more in our pot pies, so instead of cream of mushroom soup, I used cream of chicken soup, which also eliminated the need for bouillon, and used water in the quantity of 3/4 (three-quarters) of the empty soup can, which made for a thicker filling. Also, for a much faster and easier prep, I used 2 cans (9.7 oz) of Swanson's Premium Chunk Chicken Breast in water. I also added about half a cup of cooked diced potatos and a quarter-cup of sliced cooked carrots. I also added half a teaspoon of salt and a couple of shakes of regular black pepper. With all the filling ingredients already heated in the soup mixture, the only time it needs in the oven is long enough to brown the crust to your preference. This was a great success in our family and disappears fast when I take it to work for pot luck events. And it's so easy and delicious we stopped buying frozen chicken pot pies altogether.
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 trying to find a recipe that made me like it more though.
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,and added some spices - garlic powder, basil, oregano, sage and pepper. It's great for using up leftover frozen vegetables and leftover chicken. Thanks!
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, celery, onion, mushrooms, and a bay leaf. I also used chicken seasoning instead of chicken bouillon granules. I'll make it again for sure, especially in colder months.
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..
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 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. Next time I will try to use less water/bouillon mixture. It still tasted good, just a personal preference. One thing that I did like about it was that it was very fast to make. The thing that took the longest was making the pie crust myself, but if you used a premade one then it would go really fast. Thank you for posting this recipe, Jill. I will be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Gram's Chicken Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 798
** Calories from Fat: 464
See how to make a delicious one-pot meal.
This chicken pot pie tastes like you did a ton of work--but it's easy as pie.
This easy, ingenious method makes delicious pot pie like a slow-simmered stew.