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READY IN 55 mins

Luscious Chicken Pot Pie

Read Reviews (152)

"Yummy-ummy-ummy!!!" — Michael

Ingredients Edit and Save

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How to Bone a Chicken Breast

Original recipe makes 8 servings Change Servings

1 recipe pastry for a (10 inch) double crust pie
4 boneless chicken breast halves, cooked and diced

2 (10.75 ounce) cans condensed cream of chicken soup
3 (15 ounce) cans mixed vegetables, drained

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Directions

Preheat oven to 365 degrees F (185 degrees C). Fit bottom pastry into a 10 inch pie plate.
In a large bowl, combine chicken, soup, and vegetables. Mix well and pour into crust. Cover with top pastry. Seal edges and cut steam vents in top.
Bake in preheated oven for 45 minutes, until crust is golden brown.

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PREP 10 mins
COOK 45 mins
READY IN 55 mins

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Oh my goodness!!! This was amazing!! I did a few things to it on my own - I didn't have time to look at other reviews first. I used the Pillsbury crust - to DIE FOR!! I also added some garlic powder - not a lot - but I put it in about everything I make. I also added some dried onions - next time I think I will try to saute real onion with the chicken and brown them both a little bit before putting them in. I also don't have a lot of canned veggies - my husband only likes frozen - so I threw a can of corn in with some frozen veggies that I barely cooked and drained them. I used one can of cream of chicken, and the other can was a creamy herbed chicken (Campbell's). I wasn't too sure of that, but it was great!! I followed the directions on the crust package to cover the rim of the crust after 10 minutes - my husband was asking for leftovers the next night!!!! This was so good even my picky 4 and 2 year olds ate most of it!! Thank you for this MUST HAVE!!

—Kathy Kimball

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Most Helpful Critical Review

Mar 08, 2010

Easy, but flavorless.

—cook7777777

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177 Ratings

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Jan 05, 2006

This chicken pot pie was better than I could have imagined! This was my first pot pie and I even made the crust myself! Both a first for me. My wife and I ate over half the pie at one setting. She said it was better than any pot pie she had ever eaten. The only things I changed were adding a little chopped up onion and I used potato soup instead of chicken soup because I love potato soup. I highly recomend this as a great tasting meal in itself!

—ROOKIE COOKIE

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Feb 04, 2005

Very good. My husband and 4 kids love this. I also sprinkle salt, pepper, garlic and onion and used one can of Cream of Chicken and one can of Cream of Potato soup. I also only use 3 small cans of mixed peas and carrots...it is stuffed otherwise. To make this even easier you can buy cooked chicken in a package. Simple and yummy! Thanks for the recipe Michael

—Heather

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Mar 30, 2008

This was a very good basic recipe. I had some left over turkey breast so I used that instead of chicken. I didn't have two cans of Cream of Chicken soup, so I just used one and one can of cream of mushroom. I finely chopped half an onion and two stalks of celery and sauteed them in a couple tablespoons of butter until soft. I also added about 2 teaspoons of minced garlic. I added some thyme, rosemary, parsley and a touch of sage for added flavor. I also used frozen mixed vegetables instead of canned. Delicious!!

—ESSIELTTE

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Jan 08, 2004

This is such a great recipe. I substituted one of the cans of soup with a can of cream of potato soup. Just a personal preference. This is GOOD COMFORT FOOD.

—KBurt

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Jan 08, 2004

This recipe was very easy to make and tasted wonderful. My boyfriend, who is a very picky eater, loved it, he also had several helpings of leftovers which he NEVER does. I used a Tyson roasted chicken instead of the breasts, and I think I like it better that way.

—DRE373

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Mar 21, 2006

This was not as tasty as I expected, but it was pretty good and very easy. It turned out really well, but it desperately needed some salt. I used healthy request chicken soup.

—JESSICA

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Nutrition

Calories
507 kcal
25%

Carbohydrates
42 g
14%

Cholesterol
47 mg
16%

Fat
27.3 g
42%

Fiber
8 g
32%

Protein
22.5 g
45%

Sodium
1174 mg
47%

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

Nutritional Information

Luscious Chicken Pot Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 507
Calories from Fat: 245

% Daily Value *
Total Fat 27.3g 42 %
Saturated Fat 7g 35 %
Cholesterol 47mg 16 %
Sodium 1174mg 47 %
Potassium 388mg 11 %
Total Carbohydrates 42g 14 %
Dietary Fiber 8g 32 %
Protein 22.5g 45 %
** Sugars 0.5g
Vitamin A 4 %
Vitamin C 10 %
Calcium 7 %
Iron 39 %
Thiamin 30 %
Niacin 88 %
Vitamin B6 18 %
Magnesium 16 %
Folate 41 %

* 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.