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Chicken Pot Pie I

Chicken Pot Pie I

Sharon

Sharon

Easy Chicken Pot Pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Boil or steam the chicken breasts until done. Dice.
  2. Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
  3. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CHRISTYS72
461

CHRISTYS72

12/4/2003

It was good, but very bland. After following feedback from other reviewers, I added 1/2 cup of milk, and used low fat soup - these made for a great consistency. I used corn and peas, but next time I'll try adding try mushrooms and carrots with it. I'll also add 1/2 tsp. of marjoram, 1/4 tsp. of salt, onion flakes, and a dash of parsley to spice it up. Very easy, and worth keeping!

the giraffe
422

the giraffe

4/8/2007

This was great!! I tweeked the recipe a bit though. I used rotisserie chicken instead of the breasts for added flavor. I also used 2 cans of cr of chicken soup with 1 pkg frozen mixed veggies rather than canned. I added salt, pepper and ground thyme to taste and used 2 pkgs of rolled out Pilsbury cresent rolls instead of pie crust. It was excellent! I would definately make this again!

Rebekah
308

Rebekah

10/15/2006

I followed the recipe closely, and it was so easy and yummy! Both my husband and I loved it. Leftovers are also good. :-) Crust: I bought a package of two frozen deep dish pie crusts. I left one in the foil "pan" and took the other one out of its container (after letting it thaw a bit). I poured all the ingredients in the one I left in the pan, then I kind of flattened the other crust and tore it as needed to cover the top. I crimped and cut slits as suggested. EDIT: I've since made this recipe again, and I now use the Walmart brand or Pillsbury brand refrigerated dough that's by the canned biscuits and cinnamon rolls. Chicken: I used two boneless skinless chicken breasts. I used a skillet and boiled the chicken in water with 1 chicken bouillion cube, turning as needed to cook both sides. EDIT: I've also used leftover grilled chicken, which was equally as good.

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