Chicken Pot Pie III

Chicken Pot Pie III


"A hot hearty chicken pot pie that is easy to fix."


servings 346 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
  2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
  3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
  4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
  5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
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  1. 559 Ratings


This is so amazingly good. My husband said it was the best thing I ever made, and he is a tough critic. I think he thinks I made the crust from scratch but I used the pillsbury ready made crust...

Thank you for a GREAT starter recipe! Like others have said, my Hubby doesn't like pot pies, but he liked this one! I did tweak it ... two full cans - one mushroom and one potato (I HATE celer...

Thank you for most good cooks who have a tendency to add/subtract from recipes, I did too. But the basics were right here in the original recipe. I used Marie Collanders Deep dis...